Green Salad with Mint and Bacon


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Spinach leaves or tender dandelion greens can be used as substitutes for the romaine in this salad with hot bacon dressing.

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Serving Size / Yield

4-6 servings


  • 1 head romaine, washed, drained and chilled
  • 1/2 lb. thick sliced bacon, diced
  • 1 lg. clove garlic, minced
  • 1/4 C. firmly packed, finely chopped mint
  • 2 Tbs. wine vinegar
  • freshly ground black pepper
  • salt

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Break lettuce into bite-sized pieces and place in a salad bowl. Keep cold. In a wide frying pan, cook bacon over moderately low heat until it is just barely crisp. Remove with a slotted spoon and drain. To the fat, add garlic and cook slowly until soft but not browned. Stir in the mint, the bacon pieces and vinegar and pour at once over salad greens and mix to serve. Season with pepper and salt to taste and serve at once.

Serve with: Italian Steak Sandwiches

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