This is still a country where in most cafes and restaurants you’re served a slice of tomato and undressed iceberg lettuce and it’s called a salad… but it’s really the dressing that makes a simple salad something special with a delicious dressing.
This is one of my favourite suppers, although there’s nothing that says you can’t serve this as a side dish as part of a more conventional meal.
Make the dressing in a screw-top jar and keep in the fridge. I will keep for 4-5 days; shake the jar before using.
CRUNCHY SALAD with CRISPY BACON
This is one of my favourite suppers, although there’s nothing that says you can’t serve this as a side dish as part of a more conventional meal…
1-2
servings30
minutesIngredients
50 g White cabbage
50 g Baby Plum Tomatoes
50 g Cucumber
100 g Iceberg Salad
2 rashers Chopped Crispy Bacon
Michelle’s Salad Sauce:
150 g Greek Yoghurt
70 g Single Cream
30 ml Cider Vinegar
1-2 Garlic Cloves (3 if you like it)
30 ml water
1/4 tsp Pink Himalayan Salt
1 tsp Liquid Sweetener
Method
- Using a Mandoline:
- Shred the cabbage.
- Slice the cucumber into fine strips
- Chop the baby plum tomatoes in 4
- Cut the iceberg salad into fine strips.
- Dressing: Put all ingredients in a jam jar and shake. (Makes more than one serving – keep refrigerated)
- Chop and fry the bacon until crisp
- Add the dressing to the salad and mix with salad spoons.
- Put the mixed salad into salad bowls and add the warm crispy bacon on top.
- Delicious!
Notes
- MACROS 8g Carbs – 15g Fat – 20.2g Protein – 300 Calories
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