Wilted Iceberg Lettuce
Wilted Iceberg Lettuce takes around 25 minutes from beginning to end. This recipe makes 6 servings with 149 calories, 4g of protein, and 9g of fat each. For 80 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires bacon strips, sugar, white vinegar, and onion. It is a good option if you're following a dairy free diet. 6 people were glad they tried this recipe. It works well as an inexpensive side dish. With a spoonacular score of 19%, this dish is not so great. If you like this recipe, you might also like recipes such as Iceberg Lettuce Slaw, Iceberg Lettuce with Russian Dressing, and Hearts of Iceberg Lettuce with Ranch Dressing.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
6 bacon strips, diced
3 tablespoons all-purpose flour
1 medium head iceberg lettuce, chopped
1 small onion, chopped
1/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons sugar
1 cup water
1 cup white vinegar.jpg)
Equipment:
slotted spoon
paper towels
frying pan
bowl
Cooking instruction summary:
Directions Place lettuce in a large salad bowl; set aside. In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. Saute onion in drippings over medium heat until tender. Stir in flour until blended; cook and stir until lightly browned. Combine the water, vinegar, sugar, salt and pepper; gradually stir into onion mixture. Bring to a boil, stirring constantly; cook and stir 1 minute longer or until thickened. Pour hot dressing over lettuce; toss to coat. Top with bacon and serve immediately. Yield: 6 servings. Originally published as Wilted Iceberg Lettuce in ReminisceApril/May 2007, p48 Nutritional Facts 1 serving (1-1/4 cups) equals 172 calories, 13 g fat (5 g saturated fat), 15 mg cholesterol, 371 mg sodium, 10 g carbohydrate, 2 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Place lettuce in a large salad bowl; set aside. In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.
2. Drain, reserving 2 tablespoons drippings.
3. Saute onion in drippings over medium heat until tender. Stir in flour until blended; cook and stir until lightly browned.
4. Combine the water, vinegar, sugar, salt and pepper; gradually stir into onion mixture. Bring to a boil, stirring constantly; cook and stir 1 minute longer or until thickened.
5. Pour hot dressing over lettuce; toss to coat. Top with bacon and serve immediately.
Nutrition Information:
covered percent of daily need
