BLT Salad
Crispy bacon, juicy tomatoes, crisp lettuce & creamy dressing, this BLT salad has all the flavors of the classic sandwich in salad form!
Servings: 6
Ingredients
- 8 slices thick-cut bacon
- 1 head romaine or iceberg lettuce washed, dried, and chopped
- 1 pint grape tomatoes sliced in half
- 1 cup croutons
- 2 tablespoons chives minced (optional)
For the Creamy Dressing
- ¼ cup buttermilk
- ¾ cup mayonnaise
- 1 teaspoon dried parsley
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon dried basil
Instructions
- To Bake the Bacon: Preheat the oven to 400℉ (200℃) and line a rimmed baking sheet with foil and place a wire cooking rack on the baking sheet. Evenly space the bacon out on the prepared pan and bake for 15-18 minutes or until the bacon is crispy and browned. Once cool enough to handle, chop or break into bite-sized pieces.
- Prepare Dressing: While the bacon is baking, mix together the ¼ cup buttermilk, with ¾ cup mayonnaise, 1 teaspoon dried parsley, ½ teaspoon dried dill, ½ teaspoon garlic powder, ¼ teaspoon kosher salt, ⅛ teaspoon black pepper, and ⅛ teaspoon dried basil and mix well. If needed, add additional buttermilk,1 tablespoon at a time, to thin.
- Assemble. In a large serving bowl or mixing bowl, combine the prepared lettuce with ¼ cup of the dressing to combine. Add the tomatoes, bacon, chives, and croutons and toss again. Serve immediately with the additional dressing on the side.
Notes
Mayonnaise: Feel free to swap it out for sour cream or plain Greek yogurt.
Buttermilk: In place of buttermilk, use ¼ cup milk of any variety mixed with 1 teaspoon lemon juice or white vinegar.
Tomatoes: Choose any ripe, fresh tomato you like. Cherry or grape tomatoes are great options to use year-round with consistently good flavor. If using vine-ripened tomatoes, it is best to deseed them and chop them into bite-size pieces.
Ranch Seasoning: In place of dried seasonings, use 1 tablespoon of ranch seasoning mix.
Dressing: Leftover BLT salad dressing can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 268kcal | Carbohydrates: 13g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 479mg | Potassium: 532mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1555IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 1mg
