Bacon Dressing Tops Wilted Salad

Bacon! That should be enough to grab your attention. Wilted salad can sound so blah though if you have either not had one or have only had a really wilted one (which makes it icky in my opinion).

This recipe makes 6 servings of salad. Best made fresh and served immediately. Do expand the image to read some interesting history of wilted salads. This came from The Evening Sun, but no idea what year.

Wilted Lettuce Salad

8 strips bacon
1/4 cup vinegar
2 tablespoons water
1/2 teaspoon salt
2 quarts torn leaf lettuce
1/4 cup chopped green onions
2 hard-cooked eggs, chopped

8 minutes cooking time. Cook bacon in 10-inch skillet over medium heat until crisp, about 6 minutes. Remove bacon and drain on paper towels. Crumble bacon and set aside. Pour off all but 3 tablespoons bacon drippings. Combine vinegar, water, sugar and salt with the 3 tablespoons bacon drippings. Bring mixture to a boil, stirring to dissolve sugar, about 2 minutes. Combine lettuce, onions, and bacon in large serving bowl. Add hot vinegar mixture and toss to coat lettuce. Garnish with hard-cooked eggs and serve at once.


  1. My mom used to make a type of hot bacon dressing just like this, but served over shredded cabbage. Heavenly!

  2. Vinegar and bacon. Even if I was still eating bacon, I don’t think I’d be able to eat this. The combination just doesn’t feel right to me.

  3. I bet it works well over cabbage! As I was sharing this, I thought how nice other greens would be than leaf lettuce or my mother’s more common iceberg lettuce. We had buttercrunch lettuce from the garden in summer but the rest of the year it was iceberg.

  4. I remember my mother making this with lettuce fresh from her garden. It was one of the things she looked forward to each summer. I wouldn’t touch it then, but I would definitely try it now.

  5. LOL Sharon. I was the same way. Ewww Mom. WHY? Now…mmmm bacon!

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