Who even knew you could stir fry salad? Granny had a binder of recipes in addition to her main recipe box. This recipe was on the very last page of the binder, and I initially thought that was a good place for it. I thought a cooked salad was a last page kind of idea. Salad night at our house always coincides with I-don’t-feel-like-cooking night. But I loved the ingredient list and the idea of trying something strange. So I kept coming back to it. Kind of like how overalls snuck back in style, and I can’t decide if I hate them or want a pair. I’ve clicked ‘add to cart’ a couple times, but was never able to make it through check out before deleting the overalls.
So finally I made this stir fry salad after adding it and deleting it from my menu several times. And it is now a staple in our house. You can stir fry the veggies in an oil based dressing if you don’t want bacon one night. But in my opinion, everything, including this salad, is better with bacon. This salad as it is on the recipe card needs no dressing and no seasoning. If you’re making it as a main course, then throw a couple shrimp on top, and it is fit for company. Stir frying the lettuce brings out the most beautiful green color and a delicious juicy flavor and texture, and it is anything but a last page kind of idea.
Need a quick meal for a weeknight or a fancy salad for a dinner party? This stir fry salad with bacon from Granny's recipe box is just the thing! Customize it any way you like, but you are sure to love it, plain and simple!
- 4 slices bacon
- 1/4 c sesame seeds
- 1/4 c chopped scallions
- 1/4 lb mushrooms, thinly sliced
- 1 head lettuce, coarsely shredded romaine and iceberg work well
- 1/4 t salt optional and I haven't found it necessary
- 16 oz uncooked thawed shrimp optional
In a large skillet, fry bacon until lightly browned. Remove, drain, and crumble.
In the same skillet, lightly brown the sesame seeds in some of the bacon fat over medium heat. I removed all but about 3 tablespoons. Keep extra fat in case you want to add more while stir-frying veggies.
Add the scallions, mushrooms, lettuce and salt (optional). Cook, stirring, until lettuce is crisp-tender and bright green.
Top with crumbled bacon and serve immediately.
If topping with shrimp, lightly toss the thawed, peeled and deveined shrimp with olive oil, salt, and pepper. Saute until pink and opaque. Add to the top or side of the salad.
Add any veggies you like. I like to add chopped raw tomatoes and hard boiled eggs.