Simple Wilted Salad Recipes

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.

WILTED LETTUCE SALAD (AKA HOT LETTUCE)

Steps:

• Rinse and dry the salad in a salad spinner. (Or rinse in a colander and let dry on a towel on the counter.) Tear into bite-sized pieces into a large serving bowl.
• Combine oil, vinegar, sugar, and salt in a microwave-safe glass jar or bowl.
• Microwave for about 30 seconds, or until boiling.
• Immediately pour hot dressing over the large bowl of salad. Toss and taste. Season with more salt and pepper, if desired.
• Serving suggestion ideas: Add freshly grated Parmesan, feta or Gorgonzola crumbles, thinly sliced or diced apples, and toasted pecans.

WILTED GREEN SALAD

Steps:

• In a large skillet, heat oil over medium high heat. Stir in onions and cook for 1 minute. Add the garlic and cook for 30 seconds. Stir in the vinegar and raisins and cook for 2 minutes. Remove the skillet from the heat and add the greens and toss to coat. Immediately transfer the greens to a large bowl and add the orange and bacon. Season with salt and pepper and serve immediately.

WILTED LETTUCE SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
• To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
• In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

SIMPLE WILTED SALAD

Steps:

• Fry bacon, reserve fat.
• Place lettuces, onion, and spinach in a bowl.
• Top with quartered hard boiled egg and crumbled bacon.
• Heat bacon fat, garlic, vinegar, and sugar on medium heat until mixture comes to simmer and sugar dissolves.
• Pour over salad and toss like fury. Enjoy.

WILTED CABBAGE SALAD

Steps:

• Quarter, core and very thinly slice 1 small head green cabbage; transfer to a large bowl. Pour 4 cups salted boiling water over the cabbage and toss with tongs until wilted. Let sit 15 minutes. Drain, rinse and pat dry. Whisk 1/4 cup each white wine vinegar and olive oil, 2 teaspoons sugar, 1 teaspoon kosher salt and a few grinds of pepper in the bowl. Add the cabbage and toss well.

WILTED-SALAD SOUP

Steps:

• Prick the potato twice with a fork and place in the center of the carousel of a 650- to 700-watt oven. (If your oven does not have a carousel, give the potato a quarter-turn every two minutes.) Cook at 100 percent power for eight minutes. Remove from the oven and cool. Cut the potato in half lengthwise, scoop out the flesh and set aside. Discard the potato skins.
• Combine the cornstarch and milk in a two-and-one-half-quart souffle dish or casserole. Set aside.
• Place the wilted salad in a blender and puree until smooth. Add the reserved potato and the chicken broth and process to combine. Add to the milk mixture. Cover tightly with microwave-safe plastic wrap. Cook at 100 percent power for eight minutes. Prick the plastic to release the steam.
• Remove from the oven and uncover. Stir in the cream, salt and pepper and serve.

WILTED LETTUCE SALAD

Steps:

• Fry bacon until crisp; drain (saving drippings) and crumble.
• Place lettuce in a large bowl.
• top with onion, egg, and crumbled bacon.
• In a skillet put bacon drippings, vinegar, salt, pepper and sugar.
• Heat to boiling.
• Pour over lettuce in bowl and toss.
• Serve immediately.

WILTED GREEN SALAD

Steps:

• In a large salad bowl, toss the lettuce, spinach and onions; set aside. In a small saucepan, bring the vinegar, water, oil and sugar substitute to a boil. Pour over lettuce and toss; sprinkle with bacon.

WILTED SPINACH SALAD

Steps:

• Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
• In a large bowl, toss together the spinach and green onions.
• Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.