Wilted Lettuce

How to Restore Partially Wilted Lettuce

If your lettuce is a little soft but hasn't turned rotten, it may just be dehydrated. You can rejuvenate it with some ice and water.

Wilted Lettuce Salad
Simplified

This is a recipe for cooking wilted lettuce and onions, but you can use turnip greens as well. As far as adding meat, normally used are: bacon crumbs or bits, ham cut into very small pieces.

Ingredients:

• 1 1/2 quarts shredded lettuce


• 3 to 4 green onions, chopped


• salt and pepper

Dressing Ingredients:

• 2 tablespoons melted bacon drippings


• 2 tablespoons vinegar


• 1 tablespoon sugar

Preparation:
Combine lettuce and onion in a large bowl; sprinkle with salt and pepper. Combine dressing ingredients and heat to boiling point; pour over shredded lettuce mixture. Taste and adjust seasonings. Toss to mix. Serve at once.

Wilted Lettuce Salad

5 slices bacon
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
6 green onions with tops, thinly sliced

DIRECTIONS
*Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
*To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper Stir over medium heat until hot.
*In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.


WILTED LETTUCE SALAD
skillet version

2 bunches leaf lettuce, shredded
4 slices bacon
1/4 c. vinegar
1/3 c. chopped green onion
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. Sugar

In a large skillet, fry bacon until crisp. Remove bacon, crumble and set aside. Add vinegar to skillet and heat through. Remove skillet from heat. Add lettuce and onion to skillet. Season with salt, pepper, sugar and bacon. Toss 1-2 minutes until lettuce is wilted. Wilted lettuce won't wait. Serve immediately to enjoy its peak flavor.

POLISH SAUSAGE BAKE

1 pkg. Polish sausage
6 potatoes
1 onion
2 cans green beans
2 cans cream of mushroom soup

Cut Polish sausage down the center lengthwise. Then cut into slices. Peel potatoes and cut them up. Chop the onion. Put all the ingredients into a large baking pan. Put the green beans and juice in pan. Add the two cans cream of mushroom soup. Stir it all up well. Add little salt and pepper. Bake at 375 degrees until potatoes are done.

TOMATOES, BLACK OLIVES, AND FETA CHEESE

FRESH BROCCOLI SALAD WITH TOMATOES, BLACK OLIVES,
AND FETA CHEESE
4 to 6 servings
  
2 cups fresh broccoli florets (see note)
Boiling salted water (optional)
1 garlic clove, peeled and minced
1 cup cherry or grape (very small) tomatoes (see note)
3/4 to 1 cup thinly sliced or coarsely chopped green onion (include some green tops)
½ to 1 cup pitted small black/ripe olives, drained (see note)

1 cup crumbled feta cheese or feta cheese with basil and sun-dried tomatoes or reduced-fat feta cheese of choice
Red wine vinegar and extra virgin olive as desired,
  or commercial Greek-style dressing or reduced-fat Greek-style dressing as desired 
Salt and freshly ground black or white pepper to taste
Cavender's Greek Seasoning as desired (optional)
Crisp leaf or Boston or bibb lettuce for garnish
Freshly grated Parmesan or Romano cheese as desired for garnish (optional)
DIRECTIONS
May use broccoli raw, if desired.  Or, blanche broccoli, uncovered, in boiling salted water to cover in a medium heavy saucepan over high heat for about 2 minutes.  Or, microwave broccoli in water to cover in a glass heat-proof bowl at HIGH power for 1 to 2 minutes. Do not overcook.  Immediately rinse broccoli under cold running water to stop cooking action
Combine raw or cooled cooked broccoli, garlic, cherry or grape tomatoes, green onion, olives, and feta cheese of choice in a deep medium bowl.  Add enough vinegar and olive oil or commercial dressing or reduced-fat dressing to moisten broccoli mixture well.  Season with salt and pepper to taste and Greek seasoning, if desired. Cover with plastic wrap and refrigerate until ready to serve.  To serve, line 4 to 6 salad plates with crisp lettuce leaves. Or, line a large salad bowl with lettuce leaves.  Spoon broccoli mixture onto each salad plate, dividing evenly, or into large salad bowl. Garnish each individual salad or large salad bowl with a sprinkle of grated Parmesan or Romano cheese, if desired.
Note: If cherry tomatoes are quite large, cut each in half.
Note: May use pitted oil-cured black/ripe olives or Calamita olives, if desired

SPAGHETTI with TOMATOES, BLACK OLIVES, AND FETA CHEESE
1 1/2 pounds tomatoes, seeded and cut into 1/2-inch pieces
1/2 cup Kalamata or other black olives, pitted
1/4 pound feta cheese, crumbled
3 tablespoons drained capers
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound spaghetti
6 tablespoons olive oil
3 cloves garlic, minced