Bacon & pineapple lunchbowl
This fruity salad by nutritionist Nicola Graimes works as a complete meal and the ingredients can be prepared in advance
Published 08 September 2009
What do I need?
- 275g new potatoes, scrubbed and halved if large
- 3 rashers lean bacon
- 100g canned pineapple chunks in juice, drained
- 1 red pepper, diced
- Lettuce, shredded, to serve
For the dressing:
- 2 tbsp mayonnaise
- 1 tbsp olive oil
- 1 tbsp hot water
- ½ tsp clear honey
How do I make it?
- Cook the potatoes in boiling water until tender. Drain and set aside to cool. Meanwhile, grill the bacon until crisp and cut into slices.
- Cut potatoes into bite-sized pieces and place in a bowl with bacon, pepper and pineapple. This can all be done the night before.
- Mix together all the dressing ingredients and pour over the salad. Mix gently until coated.
- Put the shredded lettuce in the bottom of a lidded container, then top with the potato salad.
Why is it good for us?
This recipe contains energy-rich potatoes and protein.
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Nicola Graimes
Nicola is a health and cookery writer and mum of two.
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Words: Nicola Graimes. Photography: Jon Osbourne. Food styling: Nicole Herft
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