Wilted greens salad - country living

Yield: 4 servings

Measure Ingredient
6 Slices bacon
¼ cup Vegetable oil
1 Small red onion, sliced
2 tablespoons Cider vinegar
2 tablespoons Honey
1 tablespoon Dijon-style prepared mustard
¼ teaspoon Ground black pepper
2 quarts Torn mixed greens (such as dandelion, spinach, chicory, mache, watercress, beet or turnip tops)

1. In large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels. Cool slightly and crumble; set aside.

2. Discard bacon drippings in skillet. Add oil and onion to same skillet; cook onion over medium heat until tender, stirring occasionally. For the salad dressing, stir in vinegar, honey, mustard, and pepper. Heat to boiling.

3. Place greens in serving bowl. Pour hot dressing over greens and toss thoroughly. Garnish with crumbled bacon and serve immediately.

Country Living/June/90 Scanned & fixed by DP & GG

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