- 1 head iceberg lettuce, cored and quartered
- 1 tomato, chopped
- 2 green onions, chopped
- 8 slices bacon
- 1 1/2 tablespoons brown sugar
- 1/2 cup red wine vinegar
- Salt and freshly ground black pepper to taste
Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces.
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Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl.
Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.