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BRITTANY SALAD

8 strips bacon
5 Tbsp. granulated sugar
4 Tbsp. cider vinegar
16 oz. (2 c.) dairy sour cream

One-half hour before serving, combine sugar and vinegar;
stir into the sour cream until the consistency is smooth.
Refrigerate. Fry bacon until crispy (save all grease); dry on
paper towel and chop into small pieces.
To serve, over crisp, chilled lettuce pieces, pour all
the bacon fat and toss to coat all pieces. Place individual
servings on chilled plates and sprinkle bacon pieces over them.
Top with sour cream mixture and garnish with cherry tomatoes.

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