| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads, To post, Vegetables |
6 |
Servings |
INGREDIENTS
| 5 |
c |
Bibb Lettuce; torn bite-size |
| 2 |
|
Onions; chopped |
| 5 |
sl |
Bacon; cooked and crumbled |
| 2 |
tb |
Brown Sugar |
| 3 |
tb |
Vinegar |
| 1 |
tb |
Water |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Dry Mustard |
INSTRUCTIONS
Put lettuce and onions in salad bowl. Fry bacon crisp and cool on paper
towel. Cool bacon grease slightly; add sugar, vinegar, water, salt, and
mustard. Pour over lettuce and onion. Sprinkle bacon on top and serve
immediately.
Serves: 6
Source: "Mountain Measures", Junior League of Charleston, WV. ed. 1974
Recipe by: Mrs. John B. Carrico Posted to MC-Recipe Digest V1 #682 by Bill
Spalding <billspa@icanect.net> on Jul 21, 1997
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