by Mary Floy Katzman
This salad is called “Killed Salad,” it is also called “Wilted Salad.”
First you break up some greens - any salad greens will do, I also add whatever
needs thinning from the garden - beet greens, spinach, etc. Add some onions/scal
lions. In the meantime cook about 6 slices of bacon until its crisp and
crumbly. Keep the bacon drippings hot and add some vinegar, water and sugar
to taste. Be sure to keep that simmering. Crumble the bacon over the greens
and just before serving, pour the hot dressing over the greens. Toss quickly,
serve and eat right away. The reason its called killed or wilted salad
is when the hot dressing is poured over the gr eens, it very quickly wilts
- thus the name killed or wilted salad. Hardboiled eggs can also
be crumbled over the top. I've also added mushrooms when I think of it.
It has to be eaten quite warm. You know what bacon grease turns into when
it cools. Yuck! However any leftovers can be warmed in the microwave for
a few seconds.
My grandmother and mother used to make it quite often. We could never get
enough. I have about 5 cookbooks from the mountains and each one has at
least 3 recipes for it.
Fresh salad greens
Onions or scallions
Bacon, 6 slices
Vinegar, to taste
Sugar, to taste
Website Has Been Generously Hosted By USGenNet