Wilted Lettuce Salad (Quick & Easy!)

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Have you ever had wilted lettuce salad? It’s one of those homestyle dishes I grew up with. My grandma always tossed this up with Sunday dinner.

I love how the warm dressing hits the lettuce, making everything soft but still crisp around the edges. Every bite feels like a little taste of memories.

If you’ve got some tired lettuce hanging out in your fridge, this is a perfect way to bring it back to life. Let’s jump in and make it together!

Why You’ll Love Wilted Lettuce Salad?

Crisp lettuce gets cozy with warm bacon dressing.
Sweet, tangy flavors dance around every single bite.
Easy to whip up and uses basic kitchen stuff.
Perfect for using up that sad lettuce in your fridge.

Ingredients You’ll Need

Leaf lettuce: Grab a big, loose head. Slightly wilted works best for soaking up dressing.
Bacon: Sizzled crispy in the pan, bacon’s smoky drippings make the best salad base.
Green onions: Thinly sliced for a tiny punch of sharp, bright onion flavor.
White vinegar: This gives a crackling tang. Helps mellow out the rich, bacon fat.
Granulated sugar: Balances the vinegar. Just a spoonful brings lovely sweet notes to the mix.
Salt and pepper: Don’t skip these, they help everything else in the bowl shine.

Equipment You’ll Need

Large skillet: You need one for frying your bacon and whipping up that dressing.
Mixing bowl: Toss everything together in here. Go big so nothing spills out.
Tongs: You’ll use these to coat each leaf with that delicious warm sauce.
Sharp knife: Makes slicing bacon and onions quick and neat every single time.
Paper towels: For draining bacon. Leaves it crisp and not greasy at all.

How to Make Wilted Lettuce Salad?

First, fry bacon until crisp, then whisk together the warm dressing with vinegar and sugar. Toss everything while the dressing’s still sizzling hot.

Step 1: Crisp the bacon. Fry bacon in a large skillet, then lay bacon on paper towels to drain off extra grease.

Step 2: Sauté onions in drippings. Add sliced green onions to the leftover bacon grease. Let them sizzle gently for one minute until soft.

Step 3: Make vinegar-sugar dressing. Whisk vinegar and sugar into the bacon fat. Stir quickly until the sugar fully melts and bubbles slightly.

Step 4: Pour hot dressing on lettuce. Dump the lettuce in a big bowl, then pour the dressing right on top while it’s piping hot.

Step 5: Toss with bacon and season. Add your crumbled bacon, salt, and pepper. Use tongs to coat every leaf evenly before serving.

Tips for the Best Wilted Lettuce Salad

Use slightly wilted lettuce for better soaking up of the warm dressing flavors.
Always crisp the bacon well so the salad doesn’t get soggy or greasy.
Whisk sugar and vinegar well into bacon fat for a smooth, rich dressing.
Pour the hot dressing fast so lettuce wilts but doesn’t totally collapse.
Season right before serving. Helps everything taste fresh without getting watery.

Variations and Substitutions

Swap bacon for turkey bacon if you want a lighter, still smoky flavor.
Try red wine vinegar instead of white for a bolder tang in your dressing.
Add sliced radishes for extra crunch and a hint of spicy zing.
Mix in cherry tomatoes. They burst with juicy sweetness in every bite.
Switch in baby spinach when lettuce runs out; makes a mild, tender base.

Make-Ahead and Storage Tips

Chop all veggies early, cover with a towel, and chill until you need them.
Store extra dressing separately in a sealed jar so lettuce doesn’t get limp overnight.
Leftover salad keeps okay, but the lettuce will soften a lot by the next day.
Re-crisp bacon bits in a pan, then toss into salad just before serving again.
Don’t freeze this salad. The lettuce goes mushy, and the dressing splits apart.

Wilted Lettuce Salad with Grilled Chicken

Serving Ideas

Pair it with grilled chicken: This salad is awesome next to simple, lightly seasoned chicken breasts straight off the grill.
Serve alongside soup: I love it next to a hot bowl of tomato soup for lunch.
Top with a soft-boiled egg: The runny yolk mixes into the dressing and makes everything extra creamy.
Add croutons for crunch: Homemade bread cubes toasted in bacon fat are basically magic here.

Frequently Asked Questions (FAQs)

Pour the hot dressing just before serving and toss quickly to keep leaves from wilting too much.

Totally! Try using a little olive oil and smoked paprika or plant-based bacon for that tasty effect.

You can! Keep it sealed in a jar. Reheat gently and pour over lettuce when you’re ready.

Pop the salad in a skillet for a minute or two, stirring just until it’s warmed through, not mushy.