Keto Layered Salad With Bacon And Cheese Recipe

About this recipe

A delicious and satisfying keto-friendly layered salad featuring crispy bacon, fresh vegetables, and creamy cheddar cheese. Perfect for a quick and easy dinner solution.

Ingredients

• 200G The Jolly Hog 6 Unsmoked Dry Cured Back Bacon Rashers
• 500G Natoora Dunkirk Sandy Carrots
• 1 stick Organic Celery Stick
• 395G Heinz Mayonnaise 395g
• - Cathedral City Mature Cheddar Cheese
• 80G Natoora Extra Peppery Italian Wild Rocket
• 1 Bunch Spring Onions 1 Bunch

Instructions

1. 1. Cook 250 g of bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and crumble into small pieces once cooled.
2. 2. Wash and dry 4 cups of rocket leaves thoroughly, then chop them into bite-sized pieces.
3. 3. Peel and grate 1 cup of carrots, and dice 3/4 cup of celery into small pieces.
4. 4. Thaw 1 cup of frozen garden peas by rinsing them under cold water and draining well.
5. 5. Slice 1/2 cup of green onions thinly, using both the green and white parts.
6. 6. In a square or rectangular dish, layer the rocket, carrots, celery, peas, and green onions in that order.
7. 7. Spread 1 cup of mayonnaise evenly over the top of the layered vegetables to create a creamy topping.
8. 8. Sprinkle 1 cup of shredded cheddar cheese evenly over the mayonnaise layer.
9. 9. Top with the crumbled bacon, ensuring even distribution.
10. 10. Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 2 hours to allow the flavors to meld.
11. 11. To serve, cut the salad into squares and plate without mixing.