Mixed Greens with Warm Bacon Dressing

My great-grandmother loved wilted lettuce with hot bacon grease poured over it. She said it was so good, she "could eat it with both hands." I think of her when I think of this recipe:

1 1/2 ounce sliced slab bacon, cut into 1 inch pieces
1 leek (white part only) halved lengthwise, washed will and thinly sliced crosswise
3 Tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste
5 cups torn assorted lettuce leaves (such as Boston, romaine, and red leaf, washed and spun dry)
1 medium yellow pepper sliced
1 medium red pepper sliced

Saute the bacon in a heavy skillet over medium-high heat, stirring for about 2 to 3 minutes, until golden brown.
Add the leeks to the skillet and saute, stirring, for about 4 minutes.
Turn the heat to medium low, add the oil, vinegar, salt and pepper and cook for 1 minute.
Place the lettuce in a large bowl with sliced pepper. Pour the bacon dressing over them and toss gently.
Serve immediately.
Serves 2 total carbs 12.2 grams. Carbs per serving 6.1 grams