{"id":7782,"date":"2019-05-16T17:18:31","date_gmt":"2019-05-16T17:18:31","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7782"},"modified":"2019-05-20T19:12:55","modified_gmt":"2019-05-20T19:12:55","slug":"single-mom-chronicles-may-13th-2019","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/05\/16\/single-mom-chronicles-may-13th-2019\/","title":{"rendered":"Single Mom Chronicles May 13th 2019"},"content":{"rendered":"

Wilted lettuce salad.\u00a0 Sounds kind of unappetizing.\u00a0 But if your kid isn’t into roughage, this salad is for you.\u00a0 The ingredient list is short and cheap.\u00a0 Just the way I like it.\u00a0 Gramma used to make this salad after a morning of having bacon for breakfast.\u00a0 She’d keep a piece or two for garnish, or not….depending on if we had any extra.\u00a0 But the salad is all about the dressing, so hang onto your bacon fat!<\/p>\n

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We’ve eaten this salad with the bare minimums of lettuce, green onions, and dressing and that’s it.\u00a0 For years.\u00a0 But this is my blog, after all, so I thought for this purpose…I’d dress it up a bit.\u00a0 I got some fantastic pea shoots and the price was right for a couple giant avocados.\u00a0 Since this was the only thing we ate for dinner, I chopped nearly a pound of bacon and tossed that in.\u00a0 Shallots replaced the traditional green onions and we had a surplus of eggs from the girls so I boiled them and folded those in as well.<\/p>\n

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It was fantastic.\u00a0 It’s going to be hard for me to not do it again.\u00a0 It was so filling!\u00a0 However, as a side dish as a single mom, the plain lettuce and green onion version will never leave my repetoire.\u00a0 It’s my favorite way to use up leftover bacon grease.\u00a0 Gramma’s rule number one was never toss out your bacon grease.\u00a0 It’s a good rule!<\/p>\n

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If you’re a single parent, this is an easy and affordable way to get some lettuce into the kids.\u00a0 The dressing comes together with just three ingredients.\u00a0 And it really stretches one pack of bacon and who doesn’t love that?!\u00a0 A full head of red leaf lettuce is under two dollars and a bunch of green onions are less than a dollar.\u00a0 With the addition of a pound of bacon under five bucks, the entire salad costs around seven bucks, even with the vinegar and sugar for the dressing….and only about two to three dollars if you leveraged that bacon at a different meal.<\/p>\n

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Wilted Lettuce Salad<\/h2>\n
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Ingredients<\/h3>
  • 1<\/span> large head red leaf lettuce<\/span> baby greens optional<\/span><\/li>
  • 1<\/span> bunch green onions sliced thin<\/span><\/li>
  • Bacon fat from 1lb of bacon<\/span><\/li>
  • 1\/4<\/span> cup<\/span> sugar<\/span><\/li>
  • 1\/3<\/span> cup<\/span> apple cider vinegar<\/span><\/li>
  • 1<\/span> chopped avocado<\/span> optional<\/span><\/li>
  • Chopped bacon<\/span> optional<\/span><\/li>
  • Chopped hard boiled eggs<\/span> optional<\/span><\/li>
  • Pea shoots or peas<\/span> optional<\/span><\/li>
  • Shallots<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • In a skillet over meduim high heat, combine the bacon fat, vinegar, and sugar whisking to combine.<\/div><\/li>
    • Cook for about 10 minutes or until some of the liquid has reduced.<\/div><\/li>
    • Remove from heat and cool just until the dressing is warm but not scalding.<\/div><\/li>
    • Pour over the salad and toss to combine.\u00a0 Serve immediately.\u00a0 Enjoy!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n

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      Wilted lettuce salad.\u00a0 Sounds kind of unappetizing.\u00a0 But if your kid isn’t into roughage, this salad is for you.\u00a0 The ingredient list is short and cheap.\u00a0 Just the way I like it.\u00a0 Gramma used to make this salad after a morning of having bacon for…<\/p>\n","protected":false},"author":1,"featured_media":7801,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/05\/IMG_0736.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-21w","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7782"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7782"}],"version-history":[{"count":10,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7782\/revisions"}],"predecessor-version":[{"id":7843,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7782\/revisions\/7843"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7801"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7782"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7782"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7782"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}