| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
4 |
Servings |
INGREDIENTS
| 4 |
|
Slices Bacon |
| 1/4 |
c |
Vinegar |
| 2 |
tb |
Water |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
|
|
Dash pepper |
| 1/2 |
qt |
Torn lettuce |
INSTRUCTIONS
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 1/4 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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