nd add to my favorite dressing recipe alog with some of the
Toss lettuce and onions slightly,just enough to combine ingredients and set aside for now.
Mix sugar and vinegar.
Pour off half the bacon grease,to the remainder,add the sugar and vinegar.
Cook until thickened.
When mixture has thickened slightly pour hot dressing over lettuce and add crumbled bacon,serve immediately.
Wash lettuce, onions and radishes; drain.
Cut into bite size.
Combine cream and French dressing.
Stir to mix smoothly. Cut bacon in small strips and fry crisp.
Pour cream dressing over lettuce and mix.
Pour hot bacon and hot grease over lettuce.
Mix well with forks.
Serve at once.
Fry bacon until crisp; drain paper towel.
Save 1/4 cup drippings from bacon in skillet.
In medium bowl, tear lettuce into bite size pieces.
Crumble bacon and with onion slices, tossing until well mixed.
Stir remaining ingredients over medium heat to boiling point, stirring constantly.
Remove from heat. Add lettuce mixture, tossing until lettuce is slightly wilted and coated with dressing.
Wash the lettuce several times; drain.
Clean and cut the onions into the lettuce.
Sprinkle with salt and pepper to taste.
Dressing: Heat dressing ingredients to boiling; pour over lettuce while boiling hot.
Stir and mix well.
Serve immediately.
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Core and thinly slice apples.
Place lettuce, apples and celery in bowl.
Cook bacon until crisp; drain and crumble. Reserve drippings from bacon and add vinegar, water, sugar and dressing mix.
Heat to boiling and pour over salad.
Sprinkle with bacon, scallions and pepper.
Toss gently.
Serve immediately.
n a mixing bowl, combine lettuce, peppers, cheddar cheese, tomato and
With scissors, snip bacon into 1-inch pieces into 3-quart casserole.
Microwave at High 3 minutes, until crisp.
With slotted spoon, remove bacon to paper towels to drain.
To drippings in casserole, add vinegar, sugar, salt, pepper and tarragon.
Microwave at High 2 to 3 minutes to boil.
Stir in celery and onion.
Gradually add lettuce to hot dressing, tossing to coat each piece, just until slightly wilted.
Add orange segments and crisp bacon pieces and toss again lightly.
Serve immediately.
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.
Wash and dry
lettuce.
Crisp-fry bacon; drain on paper towel and crumble.
Combine vinegar, water and sugar.
Heat to boiling point.
Tear lettuce into pieces in large bowl; add bacon and pour dressing over all.
Add salt and pepper to taste.
Serves four.
Wash and dry lettuce and tear into large salad bowl.
Cook bacon until crisp, crumble and reserve.
To bacon fat in skillet, stir in 1/4 cup sliced green onions, sugar, salt, pepper, and vinegar.
Cook about 2 minutes.
Pour hot dressing over lettuce. Sprinkle with bacon bits and chopped egg and toss to coat evenly. Serves 2 or 3.
Fry bacon; remove from skillet.
Crumble when cool.
Mix vinegar with brown sugar; add salt and pepper to taste.
Add to bacon grease.
Tear washed garden lettuce; add chopped onion and radishes, if desired.
Get grease dressing nice and hot, then pour over lettuce.
Add bacon bits; mix and serve immediately.
Cut up lettuce and onion tops, place in
Dry lettuce with toweling.
Tear lettuce into a large salad bowl.
For each eight cups loosely packed leaves, cook four strips of bacon until crisp in skillet.
Crumble.
Reserve.
To bacon fat in skillet add and stir in 1/2 cup diced green onions, 1 tablespoon sugar, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/3 cup vinegar. Cook two minutes.
Pour hot dressing over lettuce.
Sprinkle with bacon.
Toss to coat greens evenly.
Makes four servings.
Dry washed lettuce leaves with paper towel.
Place in a large salad bowl.
Fry bacon and remove from fat.
To bacon fat in skillet stir in onion, sugar, salt, pepper and vinegar.
Cook 2 minutes.
Pour hot dressing over lettuce.
Sprinkle with crumbled bacon.
Toss to coat lettuce leaves evenly.
Makes 4 servings.
Wash and dry lettuce.
Add onions.
Cover and refrigerate to keep crisp.
In a 10-inch skillet over medium heat, cook bacon until crisp.
Remove and drain on a paper towel.
Reduce heat to low.
To drippings in pan, add vinegar, sugar, mustard and pepper, stirring well.
Cook about 10 minutes, stirring occasionally. Crumble bacon and add to lettuce.
Stir dressing and pour over lettuce.
Toss well.
Sprinkle diced eggs on top and serve immediately.
Makes 4 servings.
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
Place cleaned lettuce in a large bowl.
Cook bacon in a skillet until crisp.
Remove from heat.
Add onion, vinegar and sugar to skillet.
Mix well.
Pur bacon dressing over lettuce and toss.
Serve warm.
Tip: Radishes go extremely well in this salad too.
Fry bacon until crispy.
Remove from skillet and set aside. Into bacon drippings stir, vinegar, water, sugar, salt, onion and egg.
Heat to boiling, stirring constantly.
Add lettuce to skillet and toss with hot dressing quickly.
Remove to bowl.
Crumble bacon on top.