Wilted Escarole Bacon Salad
|Vinegar||1⁄4 Cup (4 tbs)|
|Sugar||1 1⁄2 Teaspoon|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Torn escarole/Leaf lettuce||6 Cup (96 tbs)|
|Toasted sesame seed||1 Tablespoon|
In large skillet cook bacon till crisp; drain, reserving 2 tablespoons drippings.
Crumble bacon; set aside.
Stir vinegar, sugar, salt, and dash of pepper into reserved drippings; bring to boiling.
Add green onion.
Gradually add escarole or lettuce to skillet, tossing just till the greens are coated and slightly wilted.
Remove from heat.
Add crumbled bacon and sesame seed; toss lightly.