Tear lettuce leaves into bite-size pieces
hem apart --
Rinse each leaf under cold water and shake
Leaf lettuce is best for this dish, but head lettuce may be used.
Gently wash and dry lettuce. Place in a salad bowl or on individual plates, then top with onions and eggs.
Combine the remaining ingredients with a whisk, adjusting sugar to tartness of vinegar.
Whip until quite foamy then pour over salad. Sprinkle with chives.
ixing bowl, combine romaine, red leaf lettuce, mushrooms and onion.
Toss
Wash and dry the leaf lettuce.
Clean green onions and chop up (leafy parts included).
Cut lettuce.
Add onions to lettuce in a bowl.
Fry bacon until crisp.
Drain on a paper towel and crumble into bits.
Add vinegar, water and sugar to fat in pan.
Heat to boiling.
Add bacon to lettuce and onions.
Pour hot dressing over the lettuce.
Toss to mix and wilt the lettuce.
Boil the eggs.
Tear up leaf lettuce into serving bowl. Sprinkle with chopped green onion tops and chopped egg.
Heat the fat.
Add vinegar, sugar and salt and pepper to taste.
Heat liquid thoroughly.
Pour over lettuce mixture.
Toss and serve at once.
Cut up desired amount of romaine or leaf lettuce.
Mix in some crumbled fried bacon.
Mix equal amounts of oil, sugar and vinegar.
Pour over lettuce at last minute and serve.
Tear lettuce into bite-sized pieces.
Add onions, including tops.
Fry bacon until crisp; keep grease.
Crumble bacon over lettuce.
Beat egg with vinegar and sugar; pour into bacon grease and stir until thickened.
Pour over lettuce while mixture is still hot.
Serve at once.
Combine all ingredients except lettuce, bacon and cottage cheese.
Chill 2 hours or overnight.
Tear lettuce.
Pour on dressing and spread cottage cheese and bacon throughout.
In a serving bowl, combine lettuce, red peppers, and capers.
Whisk together red wine vinaigrette ingredients OR place them in a lidded glass jar and give them a good shake.
Drizzle 4 tablespoons of the vinaigrette over the salad and toss well.
Top with shaved cheese.
Fry bacon until crisp; drain and crumble, reserving drippings. Add onion to drippings; cook until tender.
Add vinegar, 1/4 cup water, sugar, sprinkle of salt and bacon.
Cook and stir until it boils.
Place lettuce in bowl, pour hot dressing over, garnish with radishes and egg.
Combine lettuce, celery, parsley, green onions and oranges in salad bowl.
Mix salt, sugar, oil tabasco, vinegar and mix well. Toss with salad just before serving, sprinkle almonds over top to garnish.
Use a large bowl (not wooden).
Wash and dry lettuce.
Tear into small pieces and refrigerate.
In small bowl, mix remaining ingredients; cover and refrigerate.
Toss greens with dressing just before serving.
Cook bacon; drain and crumble.
Reserve drippings.
Add onions to drippings and cook until tender.
Add vinegar, 1/4 cup water, sugar and bacon to the onions.
Stir until it boils.
Pour hot dressing over lettuce.
Toss to coat.
Garnish with chopped egg. Serves 6.
Cook bacon until crisp; drain and crumble, reserving drippings.
Add onion to drippings; cook until tender.
Add vinegar, 1/4 cup water, sugar, 1/2 teaspoon salt and bacon; cook and stir until boiling.
Place lettuce in bowl; pour hot dressing over.
Toss to coat.
Garnish with radishes and egg.
Wash and trim leaf lettuce; leave pieces large.
Dry.
Add onion and salt, then toss lightly.
Add sliced or diced eggs.
Set aside and let rest.
Combine lettuce and spinach and place on chilled salad plates.
Drizzle lightly with ribbon of vinaigrette.
Divide cashews, onion and pear among the plates.
Pass remaining vinaigrette dressing at table.
Serves 4 to 6.
Fry bacon until crisp, drain and put aside.
In the same skillet, cook onion in 1/4 cup of the bacon grease.
When onion is tender, blend in flour, sugar and salt.
Add water and vinegar. Cook and stir until thickened.
Pour hot mixture over leaf lettuce or Swiss chard.
Garnish with the crumbled bacon slices.
Serve immediately.
To make the dressing, mix salad oil, vinegar, salt, sugar and mustard in a small bowl and whisk together with a fork.
Pour dressing, seeds and fruit over the lettuce and/or spinach just before serving and toss it all to combine. Do not put the dressing on the salad until just before you serve it because it will wilt!
IMPORTANT NOTE: ALTHOUGH the original recipe here calls for both celery salt AND regular salt, it is too much. Unless you really like salt, just use the celery salt amount!