I am still struggling to overcome my abhorrence of salads. Here's one that hit the spot. You'll need 3 strips of bacon, a teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 cup of vinegar. I used apple cider vinegar, but next time I'll use rice vinegar since my kids found it a little sharp. Perfect for me, though. I don't know exactly how much salad this would dress, but it would be very simple to make more if you need it.
Chop up the bacon and cook it in a hot pan until the fat is rendered and the bacon crispy.
Stir in the salt, sugar, and vinegar. It won't look like much.
Assemble your salad. I'd like to try this with kale or spinach too, but this time I had iceberg lettuce, gorgonzola cheese, and kidney beans. Pour the dressing over, wilting your overly perky greens. Enjoy.
This recipe was in the cook book you see above, published in 1944.
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