Tag: HOT

This recipe has changed for us A LOT over the years so I’m going to give you both my original recipe AND my revised versions! BUT, this top revision is my favorite and final version!!!!!!!

WILTED GREENS with HOT BACON DRESSING serves 4 (3rd & FINAL REVISION)
8 cups torn lettuce and/or spinach of choice
3 stalks celery, halved and sliced
1/2 cup sliced and chopped red onion
1 cucumber, halved and sliced thick
4 slices bacon, diced
1 SMALL egg
2/3 cup water
1/3 cup apple cider vinegar
2 teaspoons sugar
2 teaspoons cornstarch
FRESH ground sea salt and black pepper, to taste
1 hard boiled egg per person

• Toss lettuce, chopped red onion and celery pieces in a large salad bowl. Set aside.
• In a large skillet, cook bacon until JUST crisp.
• Remove bacon pieces with a slotted spoon to drain on paper toweling. Discard all but 2 tablespoons of the drippings.
• In a small bowl, whisk together the water and egg until well blended. Whisk into bacon drippings.
• Whisk together the vinegar, sugar, cornstarch, FRESH ground sea salt and black pepper. Add to the drippings also, whisking to blend.
• Bring to a boil while stirring constantly.
• Remove from heat.
• Pour over salad.
• Add half of the bacon pieces and toss well.
• Top with red onion slices, sliced hard boiled egg and crumbled bacon.
• Serve immediately.

HOT WILTED GREENS (original)
1 head green leaf lettuce, washed and shredded
1 large bunch green onion, sliced thin, tops too
1/2 pound bacon, browned and crumbled (save 1/2 cup bacon grease)
1/2 cup apple cider vinegar
6 tablespoons sugar
2 teaspoons Worcestershire sauce

• Toss together the shredded lettuce, green onion slices and crumbled bacon in a large salad bowl and set aside.
• In a saucepan bring the remaining ingredients to a boil.
• Just before serving pour the dressing over the salad and toss.
• Serve immediately.

HOT WILTED GREENS (REVISED)

3 cups torn green leaf lettuce, washed
3 cups FRESH spinach, washed and trimmed
1/2 cup chopped red onions
1 large bunch green onions, sliced thin, tops too
2 stalks celery, washed, halved and sliced thin
4 slices bacon, browned and crumbled (save 3 tablespoons bacon grease)
1/3 cup apple cider vinegar
2 tablespoons sugar
2 teaspoons Worcestershire sauce
FRESH ground sea salt and black pepper
1 cup chopped Plum tomatoes, garnish
Hard boiled egg, garnish

• Toss together the shredded lettuce, spinach, chopped red onions, celery, green onion slices and crumbled bacon in a large salad bowl and set aside.
• In a saucepan bring the remaining ingredients to a boil.
• Just before serving pour the dressing over the salad and toss.
• Garnish with tomatoes and eggs.
• Serve immediately.

WILTED GREENS with BACON DRESSING serves 4 (SECOND REVISED VERSION)
6 cups torn lettuce and/or spinach of choice
2 stalks celery, halved and sliced
1/3 cup minced red onion
3 slices bacon, diced
1 SMALL egg
1/3 cup water
SCANT 1/4 cup apple cider vinegar
1 teaspoon sugar
1 teaspoon cornstarch
FRESH ground sea salt and black pepper

• Toss lettuce, red onion and celery pieces in a large salad bowl. Set aside.
• In a large skillet, cook bacon until JUST crisp. Remove bacon pieces with a slotted spoon to drain on paper toweling. Discard all but 1 tablespoon of the drippings.
• In a small bowl, whisk together the water and egg until well blended. Whisk into bacon drippings.
• Whisk together the vinegar, sugar, cornstarch, FRESH ground sea salt and black pepper. Add to the drippings also, whisking to blend. Bring to a boil while stirring constantly.
• Remove from heat.
• Pour over salad.
• Add bacon pieces and toss well.
• Serve immediately.

REVISED MANY TIMES, BUT THE FINAL REVISION WAS 8-25-2024