Recipe by Sherrie-pie
My girls love making this salad. Just as well - we love eating it. Its from their cookbook My First Cookbook. The preparation time depends on your age. And the clearing up after takes a lot longer.
Top Review by bluemoon downunder
I loved the sound of this recipe, and made only two small changes. BTW, what a fabulous recipe for your girls to be making! The modifications I made might or might not appeal to younger eaters. I dry-roasted 1/2 a cup of pine nuts; then I pan-fried the bacon in a teaspoon and a half of oil in a non-stick pan, simply so that I could sauté 2 cloves of finely chopped garlic with it (I love garlic, but I’m not overly fond of raw garlic). I used a Granny Smith apple. And the rest of the recipe, I followed exactly. I sprinkled the pine-nuts through the salad, while mixing in the bacon. Delicious! And the dressing provided the perfect complement! Reminded me a little of my Avocado and Lime With Bacon on Toast Recipe #117619, same scrumptious combining of the bacon and avocado. I’m really glad to have found this recipe. Thank you so much, Sherrie-pie and girls, for sharing this recipe favourite of yours! I’ll certainly be making it again. And next time, I think I’ll try making it with baby spinach leaves (which I’m rather partial to) instead of the lettuce.
- 1 large crisp lettuce
- 8 slices lean bacon
- 1 large ripe avocado
- 1⁄2 cucumber
- 1 eating apple
- 1 tablespoon chopped parsley
- 1 teaspoon brown sugar
- 1⁄2 teaspoon mustard powder
- salt and pepper
- 4 tablespoons oil
- 1 tablespoon vinegar
- 1 tablespoon lemon juice
Directions See How It's Made
- Make a French Dressing. Put the vinegar, oil, lemon juice, mustard and brown sugar into the jar. Season with the salt and pepper.
- Screw the lid of the jar on tightly and shake the contents well for a minute. Pour into a jug ready to serve.
- Wash and dry the lettuce. Shred it and put it into the bowl.
- Chop up the cucumber and apple. Peel the avocado and cut the flesh into medium-sized chunks. Mix with the lettuce.
- Cut the rind off the bacon rashers and grill under a low to medium heat for about 6 minutes, turning occasionally.
- Allow to drain on kitchen towel.
- Slice the warm bacon into small pieces. Gently mix the pieces into the salad. Sprinkle with parsley.
- Serve while the bacon is still warm with the jug of French dressing.