Wilted Lettuce
Enjoy the flavors of the South with this classic Hot Wilted Lettuce Salad recipe! This dish is perfect for any occasion, featuring tender lettuce leaves, crispy bacon, and a warm, tangy-sweet dressing. Quick and easy to prepare, delight your taste buds with this irresistible Southern-style salad that's sure to become a family favorite.
Servings: 6 Small Salads
Calories: 191kcal
Ingredients
- 2 heads of leaf lettuce
- 10 slices bacon thin
- 4 green onions sliced thinly
- ¼ cup Vinegar
- ¼ cup Sugar
- ½ cup water
- Dry Italian dressing mix optional
Instructions
- Wash and drain the leaf lettuce. Dry it off with a kitchen or paper towel to remove excess moisture.
- Tear or chop the lettuce leaves into smaller pieces and place them into a large bowl.
- Top with the sliced green onions and set aside.
- Cut the raw bacon into 1/2 inch pieces and place into a large skillet.
- In a skillet, fry the bacon over medium-high heat, stirring frequently, until crispy.
- Remove the bacon from the pan and place it onto paper towels to drain; leave the bacon fat n the skillet.
- Slowly add the vinegar and water to the baking drippings, be careful, as it may splatter.
- Add the sugar and Italian dressing mix, and stir to combine.
- Continue cooking over medium-high heat until it comes to a boil.
- Reduce heat to a low simmer and cook until reduced by 1/3.
- Remove from the heat and allow it to cool for 5 minutes.
- Add the bacon pieces to the lettuce and green onions. If you didn't chop the bacon before cooking, chop it into smaller pieces before adding.
- Pour half of the dressing over the salad and toss to coat the lettuce.
- Wait about 1 minute; the lettuce will start to wilt.
- Add additional dressing as needed, and toss to combine before serving.
Notes
- Bacon can be substituted with turkey bacon. Or it can be omitted. Start the dressing with 1/4 cup of oil.
- Red or green leaf lettuce can be used.
- Leaf lettuce can be substituted with butter lettuce or fresh spinach. Spring mix can be used in a pinch. When using spinach, allow the dressing to cool for a few extra minutes.
- Taste the dressing before adding it to the lettuce and adjust the vinegar and sugar to your taste preference and cook until the sugar has dissolved.
- Dress the salad right before serving and eating. The longer the salad sits, the more it wilts.
Nutrition
Serving: 6Small Saladsds | Calories: 191kcal | Carbohydrates: 10g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 24mg | Sodium: 248mg | Potassium: 111mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 686IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 0.3mg
