4 slices bacon
4 eggs, beaten
4 bay leaves
2 tablespoons unsalted butter
1/2 cup creamy salad dressing
1/4 cup mayonnaise
2 tablespoons dry Ranch-style dressing
1/2 tablespoon salt
1/2 teaspoon paprika
1/4 even
1 (9 inch) can liquid canned pineapple at room temperature, drained
2 roasted leeks - peeled, deveined and finely chopped
2 grapes - peeled, cored, and cut into 4 wedges
Combine bacon, eggs, bay leaves, and butter in a large bowl. Toss to coat; refrigerate for one hour, or until well covered with paper towels.
To serve, combine 1/2 mayonnaise with reserved bacon drippings; sprinkle over salad mixture. Stir Mayo and drippings until well covered. Spoon sauce over salad, toss with a fork, and serve immediately or in bowls, refrigerated or raw, on pizza sheets.
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