A warm, wilted salad perfect for those fragile (and not so fragile) lettuces that pop up in late spring and summer. Serve this delicious salad alongside any grilled meat for a quick summer meal!
In a large skillet over medium-low heat, cook bacon until desired crispiness. Remove bacon from pan to cool on paper towel lined plate.
In the same skillet with bacon drippings, add roughly chopped green onions to cook for 30 seconds.
Add the coconut sugar to the green onions and cook stirring occasionally until sugar is melted and onions wilted, about 1-2 minutes.
Add apple cider vinegar and water to the skillet and stir to deglaze the pan.
Stir in lettuce to wilt, 1-2 minutes. While lettuce is wilting, crumble the bacon and add to the skillet. Taste for more vinegar.
When lettuce is wilted to your liking, remove from heat and serve immediately.