BLT Salad with Creamy Dressing
BLT Salad with Creamy Dressing
Ingredients
For the Salad
- 1 head iceberg lettuce, cored and chopped into bite-sized pieces
- 8 ounces bacon, cooked crispy and crumbled
- 2 Roma tomatoes, diced
- 1/2 red onion, thinly sliced or finely diced
- 1 1/2 cups croutons, store-bought or homemade
For the Creamy Dressing
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons fresh chives, minced, optional
Instructions
- 1
Cook the bacon in a large skillet over medium heat until crispy. This typically takes about 8-10 minutes. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess grease. Once cooled, crumble the bacon into small pieces.
⏱️ 10 min
- 2
While the bacon cools, prepare the salad vegetables. Core and chop the iceberg lettuce into bite-sized pieces. Dice the Roma tomatoes and thinly slice or finely dice the red onion.
⏱️ 5 min
- 3
Prepare the creamy dressing. In a medium bowl, whisk together the mayonnaise, buttermilk, apple cider vinegar, granulated sugar, garlic powder, onion powder, salt, and black pepper until smooth and well combined. If using, stir in the minced fresh chives.
⏱️ 5 min
- 4
In a large mixing bowl, combine the chopped iceberg lettuce, diced tomatoes, and sliced red onion. Add the crumbled crispy bacon and croutons.
⏱️ 3 min
- 5
Pour the creamy dressing over the salad ingredients. Toss gently to ensure all components are evenly coated with the dressing.
⏱️ 2 min
- 6
Serve the BLT salad immediately to enjoy its crisp texture and fresh flavors. This salad is best enjoyed fresh.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
BLT Salad with Creamy Dressing
Ingredients
For the Salad
- 1 head iceberg lettuce, cored and chopped into bite-sized pieces
- 8 ounces bacon, cooked crispy and crumbled
- 2 Roma tomatoes, diced
- 1/2 red onion, thinly sliced or finely diced
- 1 1/2 cups croutons, store-bought or homemade
For the Creamy Dressing
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons fresh chives, minced, optional
Instructions
- 1
Cook the bacon in a large skillet over medium heat until crispy. This typically takes about 8-10 minutes. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess grease. Once cooled, crumble the bacon into small pieces.
⏱️ 10 min - 2
While the bacon cools, prepare the salad vegetables. Core and chop the iceberg lettuce into bite-sized pieces. Dice the Roma tomatoes and thinly slice or finely dice the red onion.
⏱️ 5 min - 3
Prepare the creamy dressing. In a medium bowl, whisk together the mayonnaise, buttermilk, apple cider vinegar, granulated sugar, garlic powder, onion powder, salt, and black pepper until smooth and well combined. If using, stir in the minced fresh chives.
⏱️ 5 min - 4
In a large mixing bowl, combine the chopped iceberg lettuce, diced tomatoes, and sliced red onion. Add the crumbled crispy bacon and croutons.
⏱️ 3 min - 5
Pour the creamy dressing over the salad ingredients. Toss gently to ensure all components are evenly coated with the dressing.
⏱️ 2 min - 6
Serve the BLT salad immediately to enjoy its crisp texture and fresh flavors. This salad is best enjoyed fresh.
⏱️ 1 min