Wilted Green Salad Recipes

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 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.

WARM WILTED WINTER GREENS

Steps:

• Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
• Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

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.

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.

WILTED MUSTARD GREENS SALAD WITH BACON

Steps:

• Wash the mustard greens, spin them dry, and put them in a large heatproof bowl. In a skillet heat the oil with the mustard seeds, covered partially to keep the seeds from popping out, over moderate heat for 2 to 4 minutes, or until the popping subsides, add the onion, and cook the mixture, stirring, until the onion is softened. Remove the skillet from the heat, stir in the vinegar, and bring the mixture to a boil. Drizzle the dressing immediately over the mustard greens and toss the salad. Add the bacon and salt and pepper to taste and toss the salad well.

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 ASIAN GREENS

Steps:

• Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.

WILTED MUSTARD GREENS

Steps:

• Heat an 8-quart soup pot over medium heat. Add bacon; cook, stirring occasionally, until crisp. Drain on paper towels.
• Add shallots and garlic to pan with bacon fat. Saute until tender, about 2 minutes.
• Add greens and stock; toss well to coat. If all greens don't fit, let wilt in pan until there is room to add more. Cover; cook until all greens are wilted, about 10 minutes, tossing occasionally. Uncover; cook until greens are tender and most liquid has evaporated, about 10 minutes more.
• Stir in the vinegar, season with salt and pepper, and serve warm garnished with the bacon and hot sauce, if using.

WILTED DANDELION SALAD WITH FETA CHEESE

Steps:

• Fry bacon in skillet until crisp, drain on paper towels, crumble.
• Pour off bacon fat leaving behind 1/3 cup in the skillet.
• Put vinegar, mustard and honey in the skillet mixing with a whisk.
• Add the olive oil.
• Add salt and pepper, keep this dressing warm.
• Toss the greens with bacon, olives, onions and cheese in a bowl.
• Pour the warm dressing over greens and serve.
• Garnish with flowers.
• Yield: 4-6 servings.