This dish was a regular item at the dinner table during the spring and early summer on the farm. We always had an abundance of lettuce from the garden. I have not changed this recipe much at all…my mom had it perfected. It is also a great way to use leftover boiled potatoes or bacon from breakfast.
14-16 ounces of fresh garden lettuce
2-3 strips smoked or peppered bacon cut into bit size pieces)
2-3 green onions chopped (red and green both work well)
1 oz sugar (2 Tablespoons)
1/3 cup cider vinegar
1 medium boiled potato with skin on cut into pieces
Mix sugar and vinegar together in small bowl, set aside.