Creamy Bacon Prosciutto Salad
with sweet Soy Sauce Dressing
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This salad is a mouthwatering combination of flavors and textures, featuring a bed of Iceberg Classic Salad mix and cooked pasta shells, adorned with crispy bacon, prosciutto-wrapped mozzarella, sweet Mini Sweet Pepper rings, halved Cherry Tomatoes, and sliced Salad Cucumbers. The sharpness of diced Sharp Cheddar Cheese and the refreshing touch of diced green apple elevate the dish, while the optional olives and onions provide an extra kick. The salad is generously drizzled with a delectable sweet soy dressing, blending Real Mayonnaise, Salad Dressing Mayonnaise, Soy Sauce, Sugar, Garlic Salt, and Black Pepper, creating a creamy and savory finish that ties all the ingredients together into a harmonious medley of taste and delight.
You Will Need
For The Dressing
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1 1/2 Cup Real Mayonnaise
1/2 Cup Salad Dressing Mayonnaise
2 TBSP Soy Sauce
1/2 Cup Sugar
1 TBSP Garlic Salt
1 tsp Black Pepper
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For The Salad
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3 large eggs (divided)
1/2 pound bacon (cut into bite sized pieces)
1 12 oz package Iceberg Classic Salad
1 1/2 Cup Pasta Shells (medium)
2 Cups Water
5 Mini Sweet Peppers cut into rings (red, yellow, orange)
25 Cherry Tomatoes
2 Salad Cucumbers (sliced)
1/2 block Sharp Cheddar Cheese Diced
1 Package prosciutto-wrapped mozzarella (cut in half)
1 Green Apple (peeled and diced into bite sized pieces)
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Optional- olives and onions
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Family Size Salad Directions
Creamy Bacon and Prosciutto Salad with Sweet Soy Dressing
Large Salad for a Crowd (Recipe below)
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Prepare the dressing: In a mixing bowl, combine the Real Mayonnaise, Salad Dressing Mayonnaise, Soy Sauce, Sugar, Garlic Salt, and Black Pepper. Whisk until smooth and well combined. Adjust seasoning to taste if needed. Set the dressing aside.
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Cook the eggs: Boil 2 large eggs until hard-boiled, then peel and slice them into quarters for garnish. Dice the third raw egg into small pieces and set it aside.
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Cook the bacon: In a skillet, cook the bacon until crispy. Drain excess oil on paper towels and set aside.
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Cook the pasta shells: Bring 2 cups of water to a boil in a saucepan, then cook the pasta shells according to the package instructions. Drain and set aside.
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Assemble the salad: In a large salad bowl, layer the Iceberg Classic Salad mix, cooked pasta shells, Mini Sweet Pepper rings, halved Cherry Tomatoes, sliced Salad Cucumbers, diced Sharp Cheddar Cheese, and prosciutto-wrapped mozzarella halves.
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Add the cooked bacon and diced raw egg on top of the salad for additional texture and flavor.
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Drizzle the sweet soy dressing over the salad. Toss gently to coat all the ingredients with the dressing.
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Finally, add the diced green apple to the salad for a refreshing and crisp touch.
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If you like, you can also include olives and onions for added depth of flavor.
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Garnish the salad with the boiled egg quarters.
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Serve the creamy bacon and prosciutto salad with sweet soy dressing fresh and enjoy its delicious blend of flavors and textures!
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Are you making this salad for crowd?
To make this salad for a crowd, you'll need to scale up the ingredients accordingly and use larger serving containers. Here's a general guideline to help you prepare the salad for a larger group (25 to 30 people)
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For the Dressing:
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6 cups Real Mayonnaise
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2 cups Salad Dressing Mayonnaise
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1/2 cup Soy Sauce
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1 1/2 cups Sugar
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2 tbsp Garlic Salt
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2 tsp Black Pepper
For the Salad:
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24 large eggs (20 boiled, 4 raw for garnish)
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6 pounds bacon, cut into bite-sized pieces, cooked and crispy
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6 12 oz packages Iceberg Classic Salad mix
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9 cups Pasta Shells (medium), cooked according to package instructions
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12 cups Water
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30 Mini Sweet Peppers, cut into rings (red, yellow, orange)
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150 Cherry Tomatoes, halved
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12 Salad Cucumbers, sliced
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3 blocks Sharp Cheddar Cheese, diced
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6 Packages prosciutto-wrapped mozzarella, cut in half
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6 Green Apples, peeled and diced into bite-sized pieces
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Optional: Olives and onions for extra flavor
Directions:
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Prepare the dressing: In a large mixing bowl, combine the scaled-up quantities of Real Mayonnaise, Salad Dressing Mayonnaise, Soy Sauce, Sugar, Garlic Salt, and Black Pepper. Whisk until smooth and well combined. Adjust seasoning to taste if needed. Set the dressing aside.
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Cook the eggs: Boil the large eggs until hard-boiled, then peel and slice them into quarters for garnish. Dice the fourth raw egg into small pieces and set it aside.
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Cook the bacon: In large batches, cook the bacon until crispy. Drain excess oil on paper towels and set aside.
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Cook the pasta shells: In a large pot, bring the scaled-up quantity of water to a boil, then cook the pasta shells according to the package instructions. Drain and set aside.
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Assemble the salad: In a couple of large salad bowls or a large serving container, layer the scaled-up quantities of Iceberg Classic Salad mix, cooked pasta shells, Mini Sweet Pepper rings, halved Cherry Tomatoes, sliced Salad Cucumbers, diced Sharp Cheddar Cheese, and prosciutto-wrapped mozzarella halves.
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Add the cooked bacon and diced raw egg on top of the salad for additional texture and flavor.
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Drizzle the sweet soy dressing generously over the salad. Toss gently to coat all the ingredients with the dressing.
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Finally, add the diced green apple to the salad for a refreshing and crisp touch.
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If you like, you can also include olives and onions for added depth of flavor.
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Garnish the salad with the boiled egg quarters.
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Serve this crowd-pleasing creamy bacon and prosciutto salad with sweet soy dressing fresh, and enjoy a delectable and satisfying dish perfect for large gatherings!
Thank you so much for supporting my site
Here are some tips to make the Creamy Bacon and Prosciutto Salad with Sweet Soy Dressing a delightful and successful dish:
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Preparation: Assemble all the ingredients and dressings ahead of time, especially if you're serving a large crowd. You can cook the bacon, boil the eggs, and prepare the dressing a day in advance to save time on the day of the event.
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Keep Ingredients Fresh: Use fresh and high-quality ingredients for the best flavors. Ensure that the salad greens, vegetables are crisp and vibrant.
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Customization: Consider any dietary restrictions or preferences of your guests. You can offer optional toppings like olives and onions separately so that people can add them as per their taste.
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Dressing on the Side: If you're serving the salad to a large group, it might be a good idea to serve the dressing on the side. This allows individuals to adjust the dressing amount to their liking and keeps the salad fresher for longer.
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Chill Ingredients: Refrigerate the salad ingredients before assembling to keep the salad cool and refreshing, especially if you're serving it outdoors or during a warm day.
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Tossing the Salad: When dressing the salad, start with a smaller amount of dressing and toss gently to coat the ingredients evenly. Add more dressing as needed, so the salad isn't overdressed.
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Portioning: If the salad is being served as a main course, plan for larger portions. As a side dish, smaller portions will suffice.
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Garnish: Pay attention to the presentation. Garnish the salad with the boiled egg quarters and a sprinkle of black pepper on top to make it visually appealing.
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Serve Immediately: Once the salad is dressed, serve it promptly to retain its freshness and crunchiness.
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Label Allergens: If you're serving the salad in a potluck or buffet-style setting, consider labeling the ingredients that may contain common allergens.
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Remember, you can always adjust the ingredients and dressing quantities based on personal preferences and the number of guests you're serving. Enjoy your delicious salad and the joy it brings to your gathering!
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