Tennessee Killed Lettuce Salad
Experience a taste of Appalachian tradition with this Tennessee Killed Lettuce Salad, a simple yet flavor-packed dish that transforms humble greens into a warm, savory delight. This salad combines fresh leaf lettuce or mixed spring greens with the subtle bite of chopped green onions, all "killed" by a hot dressing made from crispy bacon drippings, apple cider vinegar, sugar, salt, and pepper. The heat gently wilts the greens while infusing them with the smoky, tangy essence of the dressing, creating a unique warm salad that's hearty and satisfying. Topped with crispy bacon pieces for a salty crunch, this quick and easy recipe comes together in just 20 minutes, making it an irresistible Southern side dish for any occasion. Perfectly paired with roasted meats or served as a standalone comfort food, it captures the rustic charm of Tennessee's culinary heritage in every bite.
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Recipe Information
Ingredients
- 6 cups fresh leaf lettuce (or mixed spring greens)
- 3 whole green onions (chopped)
- 4 slices bacon (diced)
- 2 tablespoons apple cider vinegar
- 1 teaspoon granulated sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
Instructions
1. Wash and thoroughly dry the lettuce or spring greens. Tear the greens into bite-sized pieces and place them in a large salad bowl.
2. Chop the green onions into thin slices, both the white and green parts, and scatter them over the greens.
3. In a skillet over medium heat, cook the diced bacon until it is crisp and golden brown. Remove the bacon pieces with a slotted spoon and set them aside on a plate lined with paper towels.
4. Leave about 3 tablespoons of the hot bacon grease in the skillet (discard any excessive grease if necessary) and return the skillet to the heat.
5. Carefully add the apple cider vinegar, granulated sugar, salt, and black pepper to the hot bacon grease. Stir constantly and cook for about 1 minute to dissolve the sugar and create a tangy dressing.
6. Immediately pour the hot dressing over the greens and onions in the salad bowl. The heat from the dressing will slightly wilt the greens—this is the 'killing' process.
7. Sprinkle the crisp bacon pieces over the wilted greens and toss lightly to combine.
8. Serve the salad warm as a side dish to complement your meal.
Nutrition Facts
Calories |
59 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 411 mg | 18% | |
| Total Carbohydrate | 3.4 g | 1% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.6 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
