- 1 head iceberg lettuce, cored and quartered
- 1 tomato, chopped
- 2 green onions, chopped
- 8 slices bacon
- 1 1/2 tablespoons brown sugar
- 1/2 cup red wine vinegar
- salt and freshly ground black pepper to taste
- Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl.
- Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.
04/01/2018
recipepes.com
ceberg Wedge Salad with Warm Bacon Dressing, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
