- Recipes Home
- Interest Groups
Lettuce and Bacon Recipe
|Romaine lettuce||6 Small|
|Boiling water||1 Cup (16 tbs)|
|Lean bacon||1⁄2 Pound, diced|
|Onion||1 Large, minced|
|Tomato||1 Large, peeled|
|Ground pepper||To Taste|
|Chicken bouillon/Water||1 Cup (16 tbs)|
Calories 109 Calories from Fat 20
% Daily Value*
Total Fat 2 g3.3%
Saturated Fat 0.2 g1%
Trans Fat 0 g
Cholesterol 25.6 mg
Sodium 429.9 mg17.9%
Total Carbohydrates 11 g3.8%
Dietary Fiber 3.7 g14.7%
Sugars 5 g
Protein 11 g21.2%
Vitamin A 202.3% Vitamin C 58.3%
Calcium 5.6% Iron 7.9%
*Based on a 2000 Calorie diet
Wash through several changes of cold water until no sand remains in the bottom of the basin.
Plunge the lettuce into a large saucepan filled with boiling water and cook for about 2 minutes.
Do not overcook; the lettuce must remain firm.
Drain and lay in a strainer to allow the lettuce to drip off excess moisture.
Dry between paper towels.
In a deep frying pan, cook the bacon until crisp.
Pour off about two-thirds of the fat in the pan.
Add the onion and tomato, and cook, stirring constantly, until the onion is tender.
Add the lettuce.
Season with salt and pepper and sprinkle with the herb.
Cook covered over low heat for about 10 minutes.
Check for dryness; if necessary, add a little hot bouillon or water, 1 or 2 tablespoons at a time, to prevent scorching.
The cooked lettuce should be dry.