Salad
with
Pineapple
Tamarind
Glazed
Bacon
and
Red
Onion
from Pulo Cuisine
4xpeople
Preparation 15 mins
Cooking 20 mins

Ingredients

  • 8 slices bacon
  • 1/3 cup Pulo Cuisine Pineapple Tamarind Marinade
  • 1 red onion, cut in thick slices
  • 1.5 cups cherry tomatoes, halved
  • 1.5 cups sliced english cucumber
  • 6 cups shredded romaine lettuce
  • 1/4 cup olive oil
  • 1/8 cup rice vinegar
  • salt and pepper to taste

Steps

  1. Line a rimmed baking sheet with parchment paper and preheat oven to 400F.
  2. Roast bacon and onion slices on baking sheet in oven for 15 minutes until bacon starts to crisp.
  3. Remove sheet from oven and baste bacon and onion with Pulo Cuisine Pineapple Tamarind Marinade. Cook for an additional 5 – 7 more minutes in oven until brown.
  4. Carefully remove onion and bacon from oven and let drain on paper towel or wire rack.
  5. For salad dressing mix oil, vinegar and 1.5 tablespoons marinade in a small bowl. Add salt and pepper to taste.
  6. Assemble the remaining ingredients in a large salad bowl, adding chopped cooked bacon and onion rings on top.
  7. Toss with dressing and serve.
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