A few tips for this fresh summer salad: don’t add the bacon until serving, as it gets soggy as it sits. And don’t add salt and pepper until the last minute, as it makes the veggies release their moisture and the salad can get a bit soupy.
[cooked-sharing]
In a medium skillet, cook chopped bacon until crisp. Transfer to a paper-towel lined plate to drain and set aside.
In a large bowl, combine the tomatoes, cucumbers, mayonnaise and garlic and toss well.
Just before serving, add the chopped bacon and season to taste with salt and pepper.
Source
1 servings
6 servings
- Amount per serving
- Calories122
- % Daily Value *
- Total Fat 880g1129%
- Total Carbohydrate 627g228%
- Dietary Fiber 123g440%
- Protein 411g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
In a medium skillet, cook chopped bacon until crisp. Transfer to a paper-towel lined plate to drain and set aside.
In a large bowl, combine the tomatoes, cucumbers, mayonnaise and garlic and toss well.
Just before serving, add the chopped bacon and season to taste with salt and pepper.
Notes
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