Kenmore Honored Harvest Time entry by Eileen Gannon, Iowa State Fair

November 1, 2013 by Kenmore

This recipe is more than 100 years old. If my father were alive, he would be 98 years old, & this recipe was made by his mother (my grandmother). Every summer on the farm, we made Wilted Lettuce Greens. We would pick the lettuce, onions & radishes from our garden & make this salad fresh, One year, my sister picked the lettuce & proceeded to wash it in a colander in the sink. After making the salad, we sat down to lunch. My sister sat next to my father & began eating her salad. Little did she know that a fat, green garden worm had crawled out of my father’s salad. Without saying a word, he plopped the greasy worm into the middle of my sister’s plate & just kept on eating his salad.


preparation time
0 mins

cook time




8 cup Cleverly Farms Premium Greens Mix

0.5 cup Cleverly Farms baby sweet Spanish onions cut in half and thinly sliced

3 Table Top Farm red radishes cut in half and thinly sliced

0.5 pounds Crooked Gap Jowl bacon

3 tablespoons granulated sugar

3 tablespoons apple cider vinegar


Step 1:

Wash and dry the salad greens and place in a large bowl. Add the onions and radishes. Sprinkle the sugar and vinegar over the top.

Step 2:

Cook the bacon until crisp and remove from bacon fat. Reheat the fat until very hot and immediately pour over the salad, tossing to wilt the greens.

Step 3:

Break the bacon into pieces and sprinkle over the top.


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