4 slices bacon
2 tbsp. minced onion
2 tbsp. cider vinegar
1 tbsp. dark brown sugar, packed
1/2 tsp. dry mustard

Cook bacon in pan until crisp. Crumble. Drain all but 2 tablespoons of bacon fat from pan. Add onion and cook for 30 seconds. Add vinegar, sugar and mustard and bring mixture to boil. Pour hot dressing over lettuce and bacon pieces. Serve immediately. Good with Boston, Bibb, spinach or Romaine lettuce. Organic lettuce is more tasty.