Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

When cooked in the microwave, bacon crisps up quickly. A little bit adds a big boost of flavor to a romaine and turkey salad that works as a main-dish dinner.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

4 mins
18 mins


Ingredient Checklist


Instructions Checklist
  • Line a 9-inch microwave-safe pie plate with paper toweling. Arrange bacon in layer on toweling. Cover with additional toweling. Cook on 100 percent power for 4 minutes or until crisp. Remove plate from microwave. Set bacon aside to cool. Meanwhile, cook peas, covered, in boiling salted water for 2 minutes or until crisp-tender; drain. Crumble one bacon slice; set aside. Break remaining into pieces.

  • In bowl combine mayonnaise, mustard, vinegar and dill. Stir in crumbled bacon. Arrange romaine on each plate. Add peas, turkey strips, and bacon pieces. Top with dressing. Makes 4 servings.

Nutrition Facts

392 calories; fat 32g; cholesterol 68mg; saturated fat 9g; carbohydrates 9g; mono fat 12g; poly fat 8g; insoluble fiber 2g; sugars 5g; protein 17g; vitamin a 3595.7IU; vitamin c 31.9mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 92.7mcg; vitamin b12 0.3mcg; sodium 1363mg; potassium 318mg; calcium 40.4mg; iron 2mg.