This salad really does taste like a BLT sandwich!

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
6 hrs
total:
6 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Set aside.

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  • Fry bacon in a large skillet over medium heat until browned and crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool.

  • Sprinkle 2 tablespoons lemon juice over the diced avocado.

  • Combine mayonnaise, creamy dressing, chile sauce, 1/4 cup lemon juice, chicken bouillon, and sugar. Stir in the cooked macaroni, avocado, tomato, and green onions. Cover tightly and refrigerate until well chilled, at least 6 hours. Mix in lettuce and the reserved bacon just before serving.

Nutrition Facts

425 calories; protein 12.1g 24% DV; carbohydrates 31.7g 10% DV; fat 28.5g 44% DV; cholesterol 30.8mg 10% DV; sodium 888.7mg 36% DV. Full Nutrition
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