Salad features warm dressing



Bernadette Stone from Columbus, Miss., was looking for a recipe for a wilted lettuce salad. Denise Trent from North Canton, Ohio, sent in a recipe that she says has been in her family for more than 50 years. It was her late father's specialty and he always made it for family gatherings.

When I tested the recipe, I used tender Boston lettuce and good-quality balsamic vinegar and substituted shallots for the regular onion. I also decided to cut the sugar from 1 cup to 1/2 cup, and the dressing had just the right balance of sweet and tart for my taste. The warm salad was a hit with my family, too.


Linda Johnson of Hamilton Square, N.J., is looking for a recipe for a casserole called Yankee Spaghetti. She thinks it was made with ground beef, chicken, sausage, cheddar cheese, cream of mushroom soup and spaghetti noodles.

Sarah Lewis of Canton, Ohio, is looking for a recipe she has lost for a zucchini casserole. She remembers it having soda crackers, mozzarella cheese and zucchini.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Wilted Lettuce Salad

Serves 6 to 8

1 head of lettuce

1 medium onion

3 hard-boiled eggs

8 ounces mushrooms (optional)

1/3 cup vinegar (not white)

1 cup sugar

1/4 cup water

salt and pepper to taste

3/4 pound bacon (cut into 2-inch pieces)

Toss lettuce, onion, eggs and mushrooms (if using) in a large bowl. In another bowl, stir together vinegar, sugar, water, salt and pepper.

Fry bacon to crispy and leave in pan. Do not remove grease. Add sugar mixture to bacon. Heat. Pour over lettuce and toss. Serve immediately.

Per serving (based on 8 servings): 221 calories, 8 grams protein, 8 grams fat, 3 grams saturated fat, 29 grams carbohydrate, 1 gram fiber, 95 milligrams cholesterol, 355 milligrams sodium

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