4 or 5 slices bacon
1/4 c. mild vinegar
1 tsp. sugar
Shredded cabbage
2 tbsp. butter
1 tsp. grated onion
1 head lettuce, separated
2 hard cooked eggs, sliced

Saute bacon until crisp; remove from pan. Drain; crumble into small pieces. Melt butter in skillet; stir in vinegar, bacon, onion and sugar. Combine lettuce and cabbage in bowl. Pour hot dressing over greens, toss to coat evenly. Arrange servings on warm plates; garnish with eggs. Dandelion greens or young spinach leaves may be substituted for cabbage if desired. Yield: 4 servings.