BLT Salad with “Buttermilk” Ranch
I LOVE a good BLT in the summertime. What’s arguably better? A BLT salad! Crisp salty bacon, creamy-tangy dressing, tart tomatoes, bright red onion, crunchy homemade croutons, cool avocado, all on a bed of refreshing butter lettuce...you can’t deny it’s delicious. If you want more protein just add a “most versatile chicken breast”!
Ingredients:
Dressing:
1/2 cup plain greek yogurt
2-4 tablespoons milk (start with 2 and add more if the dressing needs thinned out more)
juice from 1/2 a lemon
2 teaspoons finely chopped chives
2 teaspoons finely chopped dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste
Salad:
8 slices cooked crispy bacon, broken into bite sized pieces
1 head butter or iceberg lettuce (or a mix!), torn into bite sized pieces
1 cup cherry or grape tomatoes, halved
1 avocado, cut into chunks
1/4 red onion, thinly sliced
Croutons:
2 cups sourdough bread cut into bite sized cubes
1 tablespoon olive oil
1/2 teaspoon salt
Directions:
Combine all of the dressing ingredients in a jar and shake well. Set aside. Preheat the oven to 375 degrees F and line a baking sheet with parchment. Place the bread cubes on the baking sheet and toss with the olive oil and salt. Bake for about 10 minutes, keep a close eye (and nose!) on them to make sure they don’t burn! While the croutons cook, assemble the salad ingredients in a large serving bowl. Let the croutons cool for a bit before adding them to the salad bowl. Just before serving, drizzle the dressing over top and toss gently. Enjoy!
