Bacon, Lettuce & Tomato Salad

The sandwich flavours are crunchy and vibrant in this salad. Sparked with a mustard dressing it’s perfect for barbecue fare alongside a burger and dogs or steaks and chops.
Photo by Franny N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    oz (125 g) thinly sliced pancetta

  • 4

    cups (1 L) chopped iceberg lettuce

  • 4

    cups (1 L) chopped romaine lettuce

  • 2

    cups (500 mL) halved grape

  • tomatoes

  • 1

    avocado, pitted and chopped (optional)

  • Garlic Mustard Dressing

  • 1

    ⁄3 cup (75 mL) light mayonnaise

  • 3

    tbsp (45 mL) lemon juice

  • 2

    tbsp (25 mL) extra virgin olive oil

  • 1

    tbsp (15 mL) Dijon mustard

  • 1

    large clove garlic, minced

  • Salt and pepper to taste

Directions

Pan-fry pancetta in a nonstick skillet over medium-high heat for about 4 minutes or until crispy. Place on papertowel- lined plate. 2. In a large bowl, combine iceberg and romaine lettuces, tomatoes and avocado, if using. (Undressed salad can be covered and refrigerated for up to 8 hours, but don’t cut avocado until last minute, to prevent browning.) 3. For garlic mustard dressing, in a bowl, whisk together mayonnaise, lemon juice, oil, mustard, garlic and salt and pepper to taste. Pour over salad and toss to coat. (Dressing can be covered and refrigerated for up to 1 day.)

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