Yield: 1 8 servings
|1 bunch||Leaf lettuce, torn|
|6 eaches||(to 8) Radishes, thinly|
|4 eaches||(to 5) Bacon strips|
|2 tablespoons||Red wine vinegar|
|1 tablespoon||Lemon juice|
|4 eaches||(to 6) Green onions, with|
|.tops, thinly sliced|
"Fresh, colorful and lightly coated with a delectable dressing, this salad is perfect for a special meal or Sunday dinner. Mom made it look so tempting with the crisp radishes and crumbled bacon." ...
Vera Reid; Laramie, Wyoming.
Toss lettuce, radishes and onions in a large salad bowl; set aside.
In a skillet, cook bacon until crisp. Remove to paper towels to drain. To the hot drippings, add vinegar, lemon juice, sugar and pepper; stir well. Immediately pour dressing over salad. Toss gently. Crumble the bacon and sprinkle on top.
From "Taste of Home" magazine, Collector's Edition.
Typed for you by Iris Grayson.
Submitted By IRIS GRAYSON On 04-14-95