BLT Salad Recipe
This salad comes with an exceptional homemade ranch dressing, loaded with fresh lettuce, crispy bacon, juicy tomatoes, and tasty croutons. Plus, I throw in avocado because it makes everything better. It's a flavor explosion and perfect for summertime!
Equipment
- 1 Large mixing bowl
- Cutting Board
- Sharp Knife
- Salad spinner (optional)
- Salad plates or bowls for serving
Ingredients
- ½ cup Plain Greek yoghurt or sour cream
- - 2 tbsp Milk or buttermilk
- - 1 tbsp Lemon juice
- - 2 tbsp Chopped fresh chives
- - ½ tsp Dried dill
- - ½ tsp Garlic powder
- - ½ tsp Onion powder
- - ¼ tsp Dried parsley
- - Salt and pepper to taste
Instructions
- Make the dressing: In a small bowl, mix Greek yoghurt, milk, lemon juice, chives, dill, garlic powder, onion powder, parsley, salt, and pepper until smooth. Set it aside.
- Cook bacon strips in a large skillet over medium heat until crispy, about 8 to 12 minutes. Drain on a paper towel-lined plate.
- In a large bowl, combine chopped lettuce, tomatoes, avocado, croutons, and onion.
- Chop the cooked bacon and add it to the salad.
- Drizzle the dressing over the salad and serve right away.
Notes
- Check your bacon's ingredients; some brands add sugar.
- For the tastiest results, use fresh garden tomatoes only.
- If you expect leftovers, keep the dressing separate and add it to individual servings. Undressed salad stays fresh for about 2-3 days in the fridge. If it's already dressed, it'll get soggy in there!
- Your homemade dressing will stay good for 1 week if stored in a sealed container, bottle, or jar.