Description
This salad really does taste like a BLT sandwich!
Ingredients
- 1 (7 ounce) package elbow macaroni
- 1 pound bacon, diced
- 2 tablespoons lemon juice
- 1 large avocado, diced
- ½ cup mayonnaise
- ½ cup creamy salad dressing (such as Miracle Whip®)
- ⅓ cup tomato-based chile sauce
- ¼ cup lemon juice
- 2 teaspoons chicken bouillon granules
- 2 teaspoons white sugar
- 1 large tomato – cored, seeded, and diced
- ½ cup sliced green onion tops
- 6 cups shredded lettuce
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 6 hrs 35 mins
Servings: 8