Wilted Lettuce Salad
This warm salad can be a meal in itself. Serve it with some Melty Cheese Bread and fresh fruit for a light lunch or late-night supper.
SERVES 4–6
INGREDIENTS
- 1 head romaine lettuce
- 1 head butter lettuce
- 1 cup sliced cremini mushrooms
- 5 slices bacon
- 3 tablespoons apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon dry mustard
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Wash lettuces, dry, and tear into bite-size pieces; place in serving bowl along with mushrooms.
Cook bacon in heavy skillet over medium heat, turning frequently, until crisp. Remove bacon to paper towels to drain; crumble when cool enough to handle.
Remove pan from heat; drain all but ¼ cup bacon drippings from pan.
Carefully add remaining ingredients to pan and stir with wire whisk; return to medium heat and bring to a boil. Immediately pour over lettuces and mushrooms in salad bowl; toss to wilt lettuce.
Sprinkle with bacon and serve immediately.
Cremini Mushrooms
Cremini mushrooms can be found in most supermarkets in the produce section. They are actually small portobello mushrooms, those large, dark mushrooms that are so perfect for grilling or stuffing. Creminis have more flavor than button mushrooms do; wipe them with damp paper towels, cut off the stem, and slice.
