- Preparation and cooking time
- Cook: -
- Serves 4
Forget the bacon sarnie - pack a healthier lunchbox with this low-calorie crispy bacon, tomato and roasted sweetcorn salad
- STEP 1
Heat oven to 200C/180C fan/gas 6. Make the dressing in a small bowl – mix the mayo, mustard, lemon juice, sugar and some seasoning. Tip the sweetcorn onto a non-stick baking tray and roast in the oven for 10-15 mins until crispy and golden. Set aside to cool.
- STEP 2
Meanwhile, combine the bacon bits with the lettuce and tomatoes in a large bowl. Add the sweetcorn and coat in the creamy dressing. Divide into 4 portions and top each with a rasher of bacon. The salad will keep in the fridge for up to 2 days without the dressing.
If you’re making this as a take-to- work lunch, put the dressing in a small separate container alongside your salad box, then dress just before eating.