- 2 cups torn leaf lettuce
- 4 green onions, sliced
- 2 radishes, sliced
- 1 medium tomato, cut into wedges
- 3 bacon strips, diced
- 1 teaspoon all-purpose flour
- 1/4 cup vinegar
- 2 tablespoons water
- 2 tablespoons sugar
- 3/4 teaspoon dry Italian salad dressing mix
- Arrange the lettuce, onions, radishes and tomato in salad bowls or plates; set aside. In a small skillet, cook bacon until crisp. Remove bacon to paper towels to drain; reserve 1 tablespoon drippings. Add flour to drippings; stir until smooth. Cook over low heat for 3 minutes. Combine vinegar, water, sugar and salad dressing mix; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes. Pour over salads. Top with bacon. Serve immediately. Refrigerate leftover dressing for up to 2 weeks.