1 lb. crisp lettuce
6-8 slices bacon
2 tbsp. finely chopped green onions
1/2 to 3/4 tsp. salt
3/4 c. sugar
1 c. vinegar
3/4 tsp. cornstarch

Prepare the crisp lettuce by tearing into bite size pieces. Fry the bacon slowly. When done remove and drain on paper toweling. Pour off the bacon fat and then measure 2 tablespoons of the bacon fat to be returned to the skillet. Add the salt, sugar and vinegar. When mixture is heated and sugar dissolved, blend the cornstarch with a small amount of water, stir some of the hot liquid into the cornstarch mixture in the skillet. Stir and cook until the sauce is thickened slightly. Pour over lettuce and onions and toss.