Torn lettuce leaves, chopped tomato, crumbled bacon and mayo are stirred into cooled, cooked rice for a colorful, creative and delicious salad.
What You Need
Original recipe yields 6 servings
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 small onion, chopped
2 cups water
2 cups instant white rice, uncooked
2 cups tightly packed torn romaine lettuce
1 large tomato, chopped
1/2 cup KRAFT Real Mayo Mayonnaise
Add To Shopping List
Let's Make It
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
Add onions to reserved drippings in skillet; cook and stir 3 to 5 min. or until crisp-tender. Stir in water; bring to boil. Add rice; stir. Cover. Remove from heat; let stand 5 min. Fluff with fork. Cool to room temperature.
Spoon rice mixture into large bowl. Add lettuce, tomatoes, mayo and bacon; mix lightly.
Enjoy this serving of salad at a summer get-together with a serving of your favorite grilled meat.
The rice mixture can be prepared ahead of time. Refrigerate up to 8 hours. Add lettuce, tomatoes, mayo and cooked bacon just before serving; mix lightly.
This flavorful salad can easily be doubled. Prepare as directed, doubling all ingredients.
Prepare recipe as directed, cutting all ingredients in half.
To Double: Prepare recipe as directed, doubling all ingredients. To Halve: Prepare recipe as directed, cutting all ingredients in half.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.