Bacon Lettuce & Tomato Layered Salad

Bacon Lettuce &Tomato Layered Salad

 

Ingredients:

1 lb bacon, cooked crisp and crumbled

1 tablespoon bacon drippings

1 cup mayonnaise

1/4 cup sour cream

2 teaspoons white vinegar

1 clove garlic, minced

1/4 cup fresh basil, finely chopped

1/8 teaspoon ground black pepper

1/2 teaspoon seasoning salt (Lawrys)

2 teaspoons sugar

1 head iceberg lettuce, rinsed dried and shredded

2 large tomatoes, thinly sliced

1 small red onion, very finely sliced

2 cups seasoned croutons

 

How:

 

In a blender, mix together the reserved bacon drippings, mayonnaise, sour cream, vinegar, garlic, salt, pepper, sugar and basil blend dressing and set aside.

Layer lettuce, tomato, onion, in a 9X13 aluminum pan.

Spread mayonnaise mixture evenly over tomato,top with bacon.

Cover and chill 2 hours.

Just before serving top with,croutons.

SERVES 6 -10 (change servings and units)

Asian Pork Salad in Lettuce Cups

Asian Pork Salad in Lettuce Cups

Ingredients:

1/2 cup rice

500 grams lean pork mince

1/2 cup water

2 teaspoons MAGGI Chicken Stock Powder

230 grams water chestnuts, drained and chopped

2 tablespoons fresh coriander, chopped

2 tablespoons fresh mint, chopped

3 green shallots, chopped

1 carrot, peeled and grated

1 cucumber, diced

3 tablespoons MAGGI Fish Sauce

2 tablespoons lime juice

1 tablespoon brown sugar

100 grams bean sprouts

1 iceberg lettuce, leaves separated

4 or 6 bread rolls

How:

Cook rice according to packet instructions.

Cook pork and stock in a non-stick frypan over medium heat for 10 minutes or until pork is tender.

Remove from heat.

Add rice, water chestnuts, green shallots, coriander, mint, carrot and cucumber and mix to combine.

Whisk together fish sauce, lime juice and brown sugar and pour over pork mixture.

Refrigerate for 1 hour or until chilled. Fold through bean sprouts and serve in lettuce leaves.

Serve with bread rolls.

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