This turkey bacon and tomato salad is a delicious and easy, tasty, lunch or dinner salad option with a unique Pennsylvania Dutch sweet and sour salad dressing.
It’s so simple, this turkey bacon and tomato salad.
What makes it unique is this wonderful Pennsylvania Dutch sweet and sour low fat salad dressing that I borrowed (with permission) from Janet’s website.
That’s one of the best things about the internet and the huge food blogging community, the sharing of recipes, and being able to experience other tastes that we’ve not tried before!
I came across Janet’s Pennsylvania Dutch sweet and sour low fat salad dressing when searching around for a completely different low fat type salad dressing and her recipe really intrigued me
So I just put together the really simple turkey bacon and tomato salad to go with it.
But, it’s the dressing that I look forward to most in this recipe! 🙂
- 1 cup water
- 3/4 cup sugar
- 1/4 cup white vinegar
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp pumpkin pie spice*
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 slice small of wholemeal** or rye bread
- 1 tbsp olive oil
- 4 rashers of turkey bacon
- 2 little gem lettuce’s***
- 75 g cucumber
- 2 tomatoes
- 2 tbsp sunflower seeds
- Heat water and sugar in a small sauce pan and stir until the sugar is dissolved. Remove from the heat and allow to cool.
- Once cooled pour into a food processor or blender and add all the other ingredients and blend for 30 seconds.
- Pre-heat oven to 180C.
- Slice bread into cubes and mix in a bowl with the olive oil.
- Bake in oven for 10 – 15 minutes until crunchy croutons are formed and remove.
- Grill the rashers of turkey bacon, allow to cool, then cut into small squares.
- Shred the lettuce, and dice the tomatoes.
- Cut the cucumber into slices and then quarter the slices.
- Add all of the above ingredients into a mixing bowl and add the sunflower seeds and mix together by hand.
- Portion between 2 serving bowls and drizzle with 2 – 3 tbsp. of the Dutch Sweet and Sour Salad Dressing.
* Pumpkin Pie Spice can be made by combining:-
4 tsp. ground cinnamon
4 tsp. ground nutmeg
4 tsp. ground ginger
3 tsp. all spice
**If you have time follow my own recipe to make your own wholemeal bread.
***I know I always use little gem lettuces in my salad recipes but you can use any such green lettuce like iceberg or romaine. I just like little gem lettuce’s as usually they are the freshest I can get with being available most of the year round in the UK!
I love the sweet tanginess and the sour contrast of this dressing. I tried it out on a few of my favourite salad recipes and felt it really brought this salad recipe to life. I’ll definitely be trying it out with my other favourite salads too.
I made the dressing in a medium sized jar and I still have some stored in the fridge. You can bet none of it is going to waste. Thanks to Janet for letting me use her recipe in my post. 🙂
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