mel's blt dinner salad
A variation of this salad originally appeared in Taste of the South's May issue and was served as a side salad. After looking the recipe over and giving it my "Mel" twist, this is a dinner salad we serve regularly. We enjoy it with crusty bread and a cool glass of lemonade. I doubled - and then some - the amount of bacon and arranged the ingredients to our family's tastes. It's a big hit and much requested. It goes fast at family get-togethers and is great the next day to serve as leftovers. Hope you enjoy!
prep time
1 Hr
cook time
20 Min
method
Stove Top
yield
10 serving(s)
Ingredients
- 2 cups mayonnaise
- 1/3 cup apple cider vinegar
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons black pepper
- 2 pounds macaroni, elbow
- 1 pound bacon, cooked and crumbled
- 2 cups grape tomatoes, halved
- 4 cups romaine lettuce leaves, roughly cut
How To Make mel's blt dinner salad
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Step 1In a large bowl, mix mayonnaise, vinegar, salt, garlic powder, and pepper. -
Step 2Cook macaroni according to package directions and drain. I use elbow macaroni, or, for a fancier look, I use bow ties.
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Step 3In a large mixing bowl, add the cooked and cooled pasta, bacon, lettuce, and tomatoes.
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Step 4Toss together.
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Step 5Pour the dressing over the salad.
-
Step 6Toss together and make sure everything is coated. Serve chilled for best results.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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