All Recipes Best Recipe Salad Vegetable Salad Recipes

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

Nutrition Info

425 calories carbohydrate: 31.7 g cholesterol: 30.8 mg fat: 28.5 g fiber: 4.3 g protein: 12.1 g saturatedFat: 5.6 g servingSize: - sodium: 888.7 mg sugar: 7.2 g transFat: : - unsaturatedFat: : -

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.

8 servings

This salad really does taste like a BLT sandwich!