Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Onion; chopped |
| 1 teaspoon | Salt |
| dash | Pepper |
| ¼ cup | Cider vinegar; plus |
| 2 tablespoons | Cider vinegar |
| ½ teaspoon | Sugar |
| 1 medium | Head lettuce; torn in bite- size pieces |
| 4 cups | Green beans; cooked, drained |
| 3 slices | Bacon; diced |
| 2 | Eggs; hard-cooked, chopped |
Combine first 5 ingredients, and set aside. Place lettuce in a large salad bowl, and pour hot green beans on top. POur onion mixture over beans. Cook bacon until crisp; pour bacon and drippings over green beans. Toss lightly, and sprinkle eggs over top.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.