Wilted Salad

Now this is the only way I remember my Grandmother having salad, well unless you count pouring half a bottle of that orange “french” dressing on lettuce. To this day she has an entire bed of lettuce (which my Uncle now takes care of). I personally like this on new greens or baby spinach but  bib lettuce or the lettuce from the garden (if you have a green thumb to raise). You want to use a lighter green or it will not wilt.


  • big bunch of baby spinach (one store bought bag)
  • medium sweet onion sliced very thin
  • mushrooms sliced (I used baby portabello about 6-8)
  • bacon grease about 2 TBSP or cook 4-6 pieces of bacon fresh and reserve the drippings
  • 1/4 vinegar (white is what we always use but you could try and get fancy)
  • 1-2 Tbsp sugar (or you can use sweetener 1-2 packs)
  • salt and pepper to taste

Warm up or rather melt the bacon grease in a small pot on low-medium heat. While it is melting prepare your greens and onions and place them in a bowl large enough that you can toss it with out making a mess.

Once your grease is melted turn off the heat and add your sugar, vinegar, and S&P to taste. Whisk it together well, taste it to see if it is too sweet add bit more vinegar and if it is too tart add bit more sugar.

DO NOT DO THIS TILL READY TO EAT! Pour your warm dressing over your salad and toss to coat. If you aren’t ready to eat yet, keep it on very low heat to stay warm and then add when you are ready to eat.

Oh I added the leftover bacon crumbles I had from a previous meal for extra yum.


Options: add grilled chicken for a complete meal, toss in croutons, raisins, craisins, feta cheese…sky is the limit!!!


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