Meal Planner

Warm Summer Salad


This is a great starter or main course for those impromptu summer parties. Feel free to add in some hot Cajun chicken also.

Preparation time: 5 minutes

Cooking time: 20 minutes


Serves: 2 people

  • 16 - Cherry Tomatoes
  • 1 - Red Onion
    thinly sliced
  • 1 - SuperValu Carrot
    peeled into long ribbons
  • 1 - SuperValu Cucumber
    peeled & cubed
  • 1 - SuperValu Iceberg Lettuce
  • 1 g SuperValu Petit Pain
    cut into thin slices
  • 4 - SuperValu Smoked Bacon Rashers
    from the Butcher Counter – diced
  • 1 pinch SuperValu Dried Mixed Herbs
  • 3 cloves SuperValu Garlic
    crushed into a puree
  • 1 - SuperValu Lemon
  • 3 tbsp SuperValu Olive Oil
From the Store Cupboard
  • 1 - SuperValu Olive Oil
  • 0 tbsp SuperValu Salt


  1. Begin by making up the dressing - put the garlic puree into a bowl with the lemon juice and mixed herbs.
  2. Whisk in the olive oil and store until required.
  3. Preheat the oven to 190°C/375°F/Gas Mark 5.
  4. Heat a large pan and dry fry the bacon until it is crispy.
  5. In the meantime place the slices of bread onto a flat baking tray, drizzle with a tablespoon of olive oil, season with salt and pepper and pop into the preheated oven for 10-12 minutes until they have turned crispy and golden brown.
  6. Allow to cool down.
  7. Mix together the salad leaves, tomatoes, cucumber, ribbons of carrot and sliced red onion.
  8. Pour on the dressing, add the large croutons and mix well until combined.
  9. Divide between 2 large serving bowls and scatter some of the warm crispy bacon on top.

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