Prep Time: 5 minutes | Cook Time: 15 minutes
- 1 head lettuce, torn (That should get you about 6 to 8 cups)
- 4 slices bacon
- 3 green onions, sliced
- 1/4 cup apple cider vinegar
- 1 tsp sugar (Add more to taste)
- Salt and pepper, to taste
Cook the bacon until extra crispy, then set aside to cool and drain.
Toss the lettuce with the green onions in a large mixing bowl. Crumble the bacon over the salad.
Add the sugar, salt, pepper, and vinegar to the warm bacon grease. Be careful to avoid splatters. Whisk until the sugar dissolves, turning on the heat as needed to help the process along.
Pour the sizzling dressing over the salad and quickly toss to evenly wilt. Serve warm.
There are as many versions of this salad as there are families in the South. Some popular variations call for a diced boiled egg or two, or a handful of sliced radishes.