Grandmas Garden Lettuce Salad Recipes

GARDEN LETTUCE SALAD

Steps:

• In a salad bowl, toss the lettuce, tomatoes, eggs, radishes, bacon and onions. In a small bowl, whisk the dressing ingredients. Serve with salad.

GRANDMA RICHTER'S WILTED LETTUCE SALAD

Steps:

• 1. Place salad ingredients into a very large bowl. (I put mine into a 13 cup size Tupperware bowl.)
• 2. In another bowl, add the creamy dressing ingredients. Stir thoroughly to blend the ingredients together.
• 3. Pour the creamy dressing, a little at a time, over the salad, and stir gently to combine.
• 4. Once the creamy dressing has been completely mixed into the salad, serve the salad immediately.
• 5. *Note: When making this salad, you can pretty much use any type of lettuce, but my daughter and I agree, we much prefer using romaine lettuce; picked fresh from ones garden, but you can use store bought lettuce, even the iceberg lettuce. Also, when adding the leaves to the bowl, I pretty much left the leaves whole, except for the leaves that were a bit too large, then I tore those in half.

GRANDMA'S GARDEN LETTUCE SALAD

Steps:

• Toss lettuce, bacon, egg and pepper together in medium sized serving bowl.
• Combine water, vingar, sugar, flour and salt in a medium saucepan. Heat over medium/high until hot, but not boiling.
• Pour water/vinegar mixture over lettuce and toss to coat.
• Serve immediately.

GRANDMA'S WILTED LETTUCE WITH HOT BACON DRESSING

Steps:

• 1. If you are making Wilted Lettuce, put the eggs on to cook, then wash the leaf lettuce carefully. I remove all hard parts, like the spine, of the leaves. Put the leaves in a salad spinner to remove the excess water, or allow the leaves to drain in a colander lined with paper towels. Chop some onion and set aside. When the eggs have cooked about 15 minutes in boiling water, drain the water, and refill the pan with cool water to allow the eggs to cool. Assemble the lettuce leaves and chopped onion in a large salad bowl. Chop the eggs and set aside. THEN prepare the Hot Bacon Dressing.
• 2. Fry the diced bacon until crispy, then remove the bacon to a paper towel to drain. Reserve about 1 1/2 Tablespoons of bacon grease in the skillet and remove the rest.
• 3. While the diced bacon is frying, stir together the sugar, flour, salt, and pepper in a small bowl.
• 4. Add the sugar mixture to the 1 1/2 Tablespoons of hot bacon grease, cooking over medium heat and stirring.
• 5. Add the vinegar and water and stir constantly, bringing it to a boil. Boil about 2 minutes, until slightly thickened. (If too thick, add a little water.)
• 6. Remove from heat and cool until warm. Pour over lettuce & onion, tossing the salad until coated and wilted. (The hotter the dressing, the more it will wilt. Your call.) Top with the chopped hardboiled eggs and crispy diced bacon. Dinner is served! =^..^=

GARDEN TOSSED SALAD

Steps:

• In a large salad bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, garlic powder, salt and pepper; shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese.

CLASSIC WILTED LETTUCE SALAD

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , To the hot drippings, add the vinegar, water, onions, sugar, salt and pepper, stirring until sugar is dissolved. , Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Top with egg. Serve immediately.