Skillet salad

Yield: 4 servings

Measure Ingredient
4 \N Slices Bacon
¼ cup Vinegar
2 tablespoons Water
2 tablespoons Sugar
½ teaspoon Salt
\N \N Dash pepper
½ quart Torn lettuce

Fry bacon until crisp, remove from skillet and drain on paper towels.

Combine vinegar, water, sugar, and salt to fat in skillet and heat to boiling. Cool slightly and pour over lettuce. Crumble bacon on top and toss with lettuce. Serve at once. A chopped hard cooked egg or ¼ C. finely sliced green onion may be used as garnish if desired.

Variation contributed by: Joe Chamberlain A great variation on this in the spring is to replace the lettuce with fresh endive. My daddy used to have me pick it out of the yard 2-3 times each spring when I was a kid.

SOURCE: National Cooking Echo 04/16/90 Contributed to the echo by: Joan Pierce

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