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Sparklyspatula
Kebab salad with herbs and bacon
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Ingredients
Directions
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Boil the potatoes in water with salt in about 5 minutes al dente. Drain and let them cool down on a wide scale.
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Meanwhile, bake the bacon in a dry frying pan until crispy. Remove them from the pan on a piece of kitchen paper. Fry the to the still warm pan.
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Beat a yoghurt, mayonnaise and vinegar dressing and mix everything, including the green herbs.
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Season the salad with salt and pepper and serve immediately or at least at room temperature.
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Tasty with green lettuce.
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Nutrition
415Calories
Sodium0% DV0g
Fat45% DV29g
Protein30% DV15g
Carbs8% DV23g
Fiber0% DV0g
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