Lettuce and Bacon Recipe


Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientInterest Group


 Romaine lettuce6 Small
 Boiling water1 Cup (16 tbs)
 Lean bacon1⁄2 Pound, diced
 Onion1 Large, minced
 Tomato1 Large, peeled
 Salt To Taste
 Ground pepper To Taste
 Chicken bouillon/Water1 Cup (16 tbs)

Nutrition Facts

Serving size

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


Trim the romaine heads but leave them whole.
Wash through several changes of cold water until no sand remains in the bottom of the basin.
Shake dry.
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.