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Bacon, Lettuce & Tomato Salad

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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.

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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

Details

Servings 6

Preparation

Step 1

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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