| | Directions | | Combine salad greens and green onions in large serving bowl; set aside. Whisk vinegar, sugar and 1/4 cup water together until sugar dissolves; set aside. Heat 2 tablespoons reserved bacon drippings to boiling; slowly whisk in vinegar mixture. Bring to a boil; remove from heat. Pour over salad; top with bacon. Toss and serve immediately. Makes 4 to 6 servings. |
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| Ingredients | | - |  | 10 cups salad greens, torn |
| - | | 1/2 cup green onions, sliced |
| - | | 1/2 cup vinegar |
| - | | 2 tablespoons sugar |
| - | | 1/4 pound bacon, crisply cooked and crumbed, drippings reserved |
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