Best German Wilted Salad Dressing Recipes

GERMAN COLESLAW

Steps:

• In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.

GRANDMA'S WILTED LETTUCE WITH HOT BACON DRESSING

Steps:

• 1. If you are making Wilted Lettuce, put the eggs on to cook, then wash the leaf lettuce carefully. I remove all hard parts, like the spine, of the leaves. Put the leaves in a salad spinner to remove the excess water, or allow the leaves to drain in a colander lined with paper towels. Chop some onion and set aside. When the eggs have cooked about 15 minutes in boiling water, drain the water, and refill the pan with cool water to allow the eggs to cool. Assemble the lettuce leaves and chopped onion in a large salad bowl. Chop the eggs and set aside. THEN prepare the Hot Bacon Dressing.
• 2. Fry the diced bacon until crispy, then remove the bacon to a paper towel to drain. Reserve about 1 1/2 Tablespoons of bacon grease in the skillet and remove the rest.
• 3. While the diced bacon is frying, stir together the sugar, flour, salt, and pepper in a small bowl.
• 4. Add the sugar mixture to the 1 1/2 Tablespoons of hot bacon grease, cooking over medium heat and stirring.
• 5. Add the vinegar and water and stir constantly, bringing it to a boil. Boil about 2 minutes, until slightly thickened. (If too thick, add a little water.)
• 6. Remove from heat and cool until warm. Pour over lettuce & onion, tossing the salad until coated and wilted. (The hotter the dressing, the more it will wilt. Your call.) Top with the chopped hardboiled eggs and crispy diced bacon. Dinner is served! =^..^=

WILTED LETTUCE

Steps:

• Fry bacon until crisp; drain off the drippings, saving 1 tablespoon of the drippings.
• Crumble bacon.
• Add vinegar to reserved drippings, along with the flour and the water. Let simmer a few minutes.
• Sprinkle on the brown sugar.
• Now pour this over the lettuce, cut up eggs, and bacon.

GRANDMA RICHTER'S WILTED LETTUCE SALAD

Steps:

• 1. Place salad ingredients into a very large bowl. (I put mine into a 13 cup size Tupperware bowl.)
• 2. In another bowl, add the creamy dressing ingredients. Stir thoroughly to blend the ingredients together.
• 3. Pour the creamy dressing, a little at a time, over the salad, and stir gently to combine.
• 4. Once the creamy dressing has been completely mixed into the salad, serve the salad immediately.
• 5. *Note: When making this salad, you can pretty much use any type of lettuce, but my daughter and I agree, we much prefer using romaine lettuce; picked fresh from ones garden, but you can use store bought lettuce, even the iceberg lettuce. Also, when adding the leaves to the bowl, I pretty much left the leaves whole, except for the leaves that were a bit too large, then I tore those in half.

GERMAN/BAVARIAN CHOPPED GREEN SALAD MIT BORRETSCH

Steps:

• Wash the lettuce and watercress well and spin dry.
• Prepare the dressing in a non-reactive container and set aside. Best prepared at least 1 hour in advance.
• Combine the salad ingredients together in a large salad bowl with the dressing. Toss to coat.
• Garnish with additional borage leaves and flowers.
• fyi: A sprinkle of freshly grated black pepper tasted really good on the salad.

CLASSIC WILTED LETTUCE SALAD

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , To the hot drippings, add the vinegar, water, onions, sugar, salt and pepper, stirring until sugar is dissolved. , Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Top with egg. Serve immediately.

GERMAN WILTED SALAD DRESSING

Steps:

• In a med bowl, mix dried onions , sour cream , and vinegar. Transfer to a container with lid and refrigerate overnight.
• When ready to make salad, Wash and chop lettuce and put in large serving bowl, add the amount of dressing you like.
• Dice your half frozen bacon , cook in skillet till brown and crispy. Pour bacon and fat over lettuce, toss and serve warm , enjoy.

CREAM DRESSING FOR LETTUCE SALAD - GERMAN DRESSING

Steps:

• Whisk the three ingredients together until the sugar dissolves. Add a little milk to thin, if necessary. Add salad (lettuce, tomatoes, etc.) shortly before serving and toss to coat.
• Tip: Use crisp lettuce types for the salad. This dressed salad goes well with Wienerschnitzel or bratwurst.

WILTED LETTUCE SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
• To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
• In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

OLD-FASHIONED WILTED LETTUCE

Steps:

• In a small bowl, beat the eggs, milk, vinegar, salt and pepper until smooth; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings., Whisk egg mixture into drippings. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. , In a large salad bowl, combine the lettuce, onion and bacon. Pour dressing over salad; toss to coat. Serve immediately.

GERMAN SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Prepare bacon and reserve 4 Tbl of bacon fat for dressing. Combine bacon fat and flour in medium saucepan and heat over medium low heat until mixture is nutty brown. Slowly add water and whisk until thickened and smooth. Add sugar and vinegar and combine. Keep dressing warm until ready to serve.
• In large bowl, place spinach, bacon, onion and eggs. Pour warm dressing over salad and serve immediately. (Be careful to only use enough dressing as needed. You can refrigerate the leftover dressing for another meal.).