Iceberg Crunch Salad with Bacon
Iceberg Crunch Salad with Bacon
Ingredients
For the Salad
- 1 head iceberg lettuce, cored and chopped into bite-sized pieces
- 1 1/2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 8 slices bacon, cooked until crispy and crumbled
- 1 cup croutons
For the Creamy Ranch-Style Dressing
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoon white wine vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Cook the bacon slices in a large skillet over medium heat until crispy. This usually takes about 8-10 minutes. Alternatively, bake bacon on a foil-lined baking sheet at 400°F for 15-20 minutes. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess fat. Let cool completely, then crumble into small pieces.
⏱️ 10 min•🌡️ 400
- 2
While the bacon cools, prepare the vegetables. Core and chop the iceberg lettuce into bite-sized pieces. Halve the cherry tomatoes. Thinly slice the red onion. Place all prepared vegetables into a very large mixing bowl.
⏱️ 8 min
- 3
Prepare the creamy ranch-style dressing. In a medium bowl, whisk together the mayonnaise, buttermilk, white wine vinegar, granulated sugar, garlic powder, dried dill, salt, and black pepper until smooth and well combined.
⏱️ 5 min
- 4
Add the crumbled bacon and croutons to the large bowl with the prepared vegetables.
⏱️ 2 min
- 5
Just before serving, pour the dressing over the salad ingredients. Toss gently to ensure all ingredients are evenly coated. Serve immediately to maintain the crispness of the lettuce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Iceberg Crunch Salad with Bacon
Ingredients
For the Salad
- 1 head iceberg lettuce, cored and chopped into bite-sized pieces
- 1 1/2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 8 slices bacon, cooked until crispy and crumbled
- 1 cup croutons
For the Creamy Ranch-Style Dressing
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoon white wine vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Cook the bacon slices in a large skillet over medium heat until crispy. This usually takes about 8-10 minutes. Alternatively, bake bacon on a foil-lined baking sheet at 400°F for 15-20 minutes. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess fat. Let cool completely, then crumble into small pieces.
⏱️ 10 min•🌡️ 400 - 2
While the bacon cools, prepare the vegetables. Core and chop the iceberg lettuce into bite-sized pieces. Halve the cherry tomatoes. Thinly slice the red onion. Place all prepared vegetables into a very large mixing bowl.
⏱️ 8 min - 3
Prepare the creamy ranch-style dressing. In a medium bowl, whisk together the mayonnaise, buttermilk, white wine vinegar, granulated sugar, garlic powder, dried dill, salt, and black pepper until smooth and well combined.
⏱️ 5 min - 4
Add the crumbled bacon and croutons to the large bowl with the prepared vegetables.
⏱️ 2 min - 5
Just before serving, pour the dressing over the salad ingredients. Toss gently to ensure all ingredients are evenly coated. Serve immediately to maintain the crispness of the lettuce.
⏱️ 5 min