8 slices lean cooked bacon, chopped
1/4 c. sugar
2 tbsp. cider vinegar
8 c. mixed greens
1 lemon, cut into wedges

Cook bacon until crisp over moderate heat.

Remove and transfer bacon to paper towel.

Mix sugar, vinegar, pinch of salt and 2 tablespoons of water until sugar is dissolved.

Add 1/2 mixture to bacon fat and stir. Then heat but do not boil.

Mix greens with bacon and remaining vinegar mixture.

Pour hot dressing over salad and toss well.

Add salt and pepper to taste. Serves 4.