Wilted Salad and Red Eye Gravy

Directions

1. Cut the lettuce, greens and onions, and toss in a bowl. Refrigerate until ready to serve.
2. In a heavy skillet, heat the shortening and lightly brown the ham on both sides. Remove the ham, place the drippings into a gravy bowl.
3. Heat the meat residue with the sugar until browned. Mix in the water, boil for 30 seconds. Add to the gravy bowl.
4. Top each salad serving with 2 tablespoons vinegar and 2 tablespoons gravy.