There’s no better side dish for a barbecue on a hot summer’s day than this layered salad, which is sweet and salty all at once. If you like Hawaiian pizza, with bacon and pineapple on it, this salad is for you.
Recipe information
Yield
serves 6
Ingredients
1 head iceberg lettuce
6 slices bacon, cooked and chopped, or 1 4.1-ounce can bacon bits
4 hard-boiled eggs, chopped
1 cup diced fresh pineapple, or 1 8-ounce can pineapple niblets, drained
1/4 cup chopped green onions (scallions), white and green parts
1 cup grated sharp cheddar cheese
1 cup mayonnaise
1 cup sugar
1 cup canned or bagged shoestring potato sticks
3/4 cup dried cranberries or cherries
Preparation
Step 1
Cut the head of lettuce into bite-size pieces.
Step 2
In a large serving bowl, and in this order, layer the lettuce, chopped bacon, chopped eggs, pineapple, green onions, and cheese. Set aside.
Step 3
In a small bowl, stir the mayonnaise and sugar together until well combined.
Step 4
Drizzle the mayonnaise mixture over the salad. Scatter the potato sticks and cranberries on top of the dressing. Chill the salad, covered, for 1 hour before serving.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
