Honey-Cured Bacon Crunch Salad

Honey-Cured Bacon Crunch Salad

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

1 pc apple, cubed

1 pc pineapple, cubed

1 pc cucumber, cubed

1 stalk celery, cut into 1/2" pieces

1 pc carrot, cubed

1 bunch mesclun salad greens (reserve some to line salad bowl)

½ cup walnuts or cashews

4 strips PUREFOODS CLASSIC HONEYCURED BACON, crumbled

spring onions for garnish

DRESSING:

juice from 1 lemon

¼ cup olive oil

½ cup MAGNOLIA ALL-PURPOSE CREAM

iodized fine salt and pepper to taste

INSTRUCTIONS:

1. Place fruits and vegetables except spring onions in a bowl and pour dressing over it.

2. Toss mixture and transfer to a salad bowl lined with mesclun greens.

3. Top with nuts, bacon and spring onions.

DRESSING:

Combine lemon juice, olive oil and cream. Season with salt and pepper. Chill before using.Makes 4 servings.