Dinner

Wilted Lettuce Salad with Bacon and Hard-Boiled Egg Recipe

ByJake Silas February 11, 2026February 11, 2026

Introduction

This wilted lettuce salad is a delightful combination of fresh greens, crispy bacon, and a tangy homemade dressing. It’s a simple yet flavorful dish perfect for a light lunch or a unique side for dinner.

The image shows a close-up of a fresh salad with green lettuce leaves as the base layer, providing a crisp texture. On top of the lettuce, there are small pieces of crispy brown bacon scattered throughout. A halved boiled egg with a bright yellow yolk and white firm whites sits prominently near the center, garnished with a small sprig of green parsley. The salad ingredients look fresh and moist, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups leaf lettuce, cut into bite sizes
2 cups iceberg lettuce, cut into bite sizes
1 cup spinach
¼ cup chopped green onion
5 strips of bacon
3 tablespoons red wine vinegar
2 tablespoons water
2 teaspoons sugar
⅛ teaspoon salt
1 hard-boiled egg, cut in half

Instructions

Step 1: In a large bowl, combine the leaf lettuce, iceberg lettuce, spinach, and chopped green onion. Set aside.
Step 2: Heat a frying pan over medium heat and cook the bacon strips for 3–5 minutes on each side until crispy. Remove the bacon and let it cool.
Step 3: Add the red wine vinegar, water, sugar, and salt to the warm bacon drippings in the pan. Whisk vigorously to create the dressing.
Step 4: Pour the warm dressing over the mixed greens in the bowl.
Step 5: Crumble the cooled bacon and add it to the salad. Toss well to combine all ingredients evenly.
Step 6: Top each serving with one half of the hard-boiled egg and serve immediately.

Tips & Variations

Use thick-cut bacon for extra crunch and flavor.
Substitute red wine vinegar with apple cider vinegar for a slightly sweeter dressing.
Add cherry tomatoes or sliced cucumbers for extra color and texture.
Serve the salad warm to enjoy the full wilted effect of the greens with the dressing.

Storage

It is best to enjoy this salad immediately as the greens wilt quickly once dressed. If you must store leftovers, keep the salad and dressing separate in airtight containers in the refrigerator for up to 1 day. Reheat the dressing slightly before tossing with fresh greens and bacon.

How to Serve

The image shows a close-up of a salad with green lettuce leaves as the base layer. On top of the lettuce are pieces of crispy bacon with a reddish-brown color and some white croutons scattered around. In the center of the image, there is a halved boiled egg with a bright yellow yolk and a touch of green garnish on top. The dish is placed on a white plate, and the background is a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lettuce?

Yes, you can substitute with romaine or butter lettuce, but the combination of leaf and iceberg gives the best texture and balance for this recipe.

How do I know when the bacon drippings are ready for the dressing?

After cooking the bacon, there should be a warm layer of rendered fat and browned bits in the pan. Pour the vinegar mixture into the warm drippings right away to capture all the flavors for the dressing.