Wilted Lettuce Salad

Oxmoor House
6 to 8 servings


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1/2 pound bacon
1 head iceberg lettuce
1 head Boston lettuce
1/2 cup tarragon vinegar
1/4 teaspoon pepper
1/8 teaspoon seasoned salt


Cook bacon until crisp; drain, reserving pan drippings. Crumble bacon, and set aside.

Tear lettuce into bite-size pieces in a salad bowl. Sprinkle with crumbled bacon. Add vinegar, pepper, and salt to drippings in pan; bring to a boil. Pour warm dressing over lettuce, and toss lightly to coat well. Serve immediately.

Created date

February 2010