A hot sweet-and-sour dressing gently wilts the greens the greens in. Cook bacon in 12-inch skillet until crisp. Stir in vinegar, dill weed and dry mustard. Heat until hot; remove from heat. Add lettuce and onions. Sprinkle with sugar, salt and pepper. Toss 1 to 2 minutes or until lettuce is wilted. 4 Servings (About 1-1/2 Cup Each); 170 Calories Per Serving.
