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Wilted Lettuce Salad (Gluten Free)
Source: Lara Rondinelli - from "Healthy Calendar Diabetic Cooking" published by the American Diabetes Association

Lettuce with a warm, vinegary dressing and bacon bits.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 54.7
Total Carbs 1.9 g
Dietary Fiber 0.7 g
Sugars 1.1 g
Total Fat 4.5 g
Saturated Fat 1.2 g
Unsaturated Fat 0.3 g
Potassium 214.4 mg
Protein 2.4 g
Sodium 162.2 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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7 cup  Lettuce, Boston, fresh, shred/chpd
4 each  Bacon, cured, lower sodium
1 tbsp  olive oil
4 tbsp  cider vinegar
1 tsp  sugar
0 1/4 cup  low fat unsalted chicken broth
0 1/4 tsp  salt
1 pinch  black pepper
  1. Place lettuce in a large salad bowl.
  2. In a small nonstick sauté pan, cook bacon over medium heat until crisp. Remove bacon from pan and chop into small pieces. Toss bacon with lettuce.
  3. In a small bowl, whisk together remaining ingredients. Pour into the bacon skillet and bring to a boil. Reduce heat and simmer for 8-10 minutes or until slightly thickened.
  4. Pour hot dressing over salad and toss well to coat.

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