Bacon Tomato Salad
Teresa Ambra
Bacon Tomato Salad is dynamite! This 7-ingredient salad is savory from the bacon and both Monterey Jack and Cheddar cheeses, sweet from the Cole Slaw Dressing and has just a little bit of bite from the mild banana pepper rings. It is so easy to toss together and terrific for summer holidays, picnics, potlucks or even lunch menus. This gluten free recipe is a snap to make and wonderful to the taste buds.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Pork Main Dish, Salad and Salad Dressing, Side Dish
Cuisine American
Servings 10
Calories 410 kcal
24 oz. pkg. iceberg lettuce salad 10 oz. container grape tomatoes halved lengthwise 3/4 cup sharp Cheddar cheese shredded 3/4 cup Monterey Jack cheese shredded 12 slices thick-cut bacon cooked and broken into one-inch pieces 1/2 cup mild pepper rings drained and patted dry with paper towels 13 oz. jar Lite House Cole Slaw Dressing
Cook bacon in skillet over medium heat; drain on paper towels.
Be sure not to overcook the bacon or cook on too high a temperature so that it scorches!
Once cooled, break bacon into one-inch bite sized pieces.
Set aside.
Place salad mix into a bowl.
Layer tomatoes, mild pepper rings and cheeses on top.
Top with bacon pieces.
Add cole slaw dressing and serve.
Refrigerate leftovers.
NOTE: You can use less dressing if you prefer.
NOTE: If making ahead, leave the salad dressing off the salad until ready to serve.
© Can’t Stay Out of the Kitchen
Calories: 410 kcal Carbohydrates: 12 g Protein: 11 g Fat: 35 g Saturated Fat: 11 g Polyunsaturated Fat: 10 g Monounsaturated Fat: 12 g Trans Fat: 0.1 g Cholesterol: 60 mg Sodium: 721 mg Potassium: 275 mg Fiber: 1 g Sugar: 10 g Vitamin A: 767 IU Vitamin C: 6 mg Calcium: 144 mg Iron: 1 mg
Keyword bacon, cheese, gluten free, pork, salad, salad dressing, side dish, tomatoes