Ingredients20 m servings 808 cals
- Saute bacon in a large, deep skillet over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. Carefully stir in the cubed avocado.
- In a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.
- Pour the dressing mixture over the salad and toss. Add bacon just before serving to keep it crunchy.
Per Serving: 808 calories; 64.6 g fat; 51.7 g carbohydrates; 15.4 g protein; 40 mg cholesterol; 634 mg sodium. Full nutrition
ReviewsRead all reviews 17
Nice and different when you don't feel like your regular old salad. I served it with a bit of pesto pasta and ciabatta on the side, and it was a great summer lunch. However, I had to make some c...
Recipe was very good. Other than adding some tomatoes, I followed the recipe as is. Salad dressing a tad too sweet - would use 1/2 the honey next time. Also, the corn, avocado, peppers, bacao...
This was really good. I roasted my corn on the grill brushed with olive oil and sprinkled with garlic salt first. Also added cucumber. I'm surprised not more people have tried and rated with r...
Nice salad! I used baby corn and romaine. I thought I had regular corn and was mistaken - will try that next time, but enjoyed it fine with baby corn, too. Thanks!
Pretty good, but, given my "tweaks," I thought it only fair to give this recipe only four stars as written. Rather than use prepared/commercial dressings, I used a quarter-cup each of olive oil...