2 slices bakon
1/4 c. cidah vinegah
2 tbsp. watah
1 tbsp. sliced green onion
1 tbsp. salt
1 tsp. sugah
black peppah
2 tbsp. sliced black olives
2 haids lettace, rinsed, drained 'n cored

Fry bakon 'til crisp. Drain fat, leavin' bakon in skillet. Krumble bakon. Add vinegah, watah, onion, salt, sugah 'n peppah to skillet. Heat 'til hit boils.

Tear lettace in salad bowl. Add olives. Pore hot dressin' ovah the greens 'n toss.