- 1 head leaf lettuce, torn
- 6 radishes, thinly sliced
- 4 green onions with tops, thinly sliced
- DRESSING:
- 4 bacon strips
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- Toss lettuce, radishes and onions in a large salad bowl; set aside.
- In a skillet, cook bacon until crisp. Remove to paper towels to drain.
- To the hot drippings, add vinegar, lemon juice, sugar and pepper; stir well. Immediately pour dressing over salad; toss gently. Crumble the bacon and sprinkle on top.