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Sauteed Ramps and Bacon Salad

Posted By Suzanne McMinn On April 5, 2011 @ 7:51 am In All Recipes,Lettuce & Greens,Salads | No Comments

Cook bacon in a large frying pan, remove, drain, and crumble; set aside. Using the same pan with the reserved bacon fat, fry ramps over medium heat for about 5 minutes or till tender. Divide leafy greens onto salad plates and spoon hot ramps with bacon liquid immediately onto the leaves to wilt them slightly. Toss gently; add tomatoes, season with salt and pepper to taste, and crumble bacon on top. Serves 4 as side salads or 2 as a meal with your favorite bread. (For a vegetarian alternative, omit bacon and use olive oil.)


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