This recipe brings together all the best of a BLT in a salad—crisp lettuce, salty bacon, juicy tomatoes, and a tangy stand-in for mayo with buttermilk dressing. Not even the bread is left out.
Ingredients
Buttermilk Dressing
- 1/2 cup buttermilk, well-shaken
- 2 tablespoons sour cream
- 1 tablespoon chives, minced
- 1 tablespoon mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons onion, peeled and grated
- 2 teaspoons extra virgin olive oil
- 1 clove garlic, peeled and grated
- sea salt and freshly ground pepper, to taste
Salad
- 4 slices center-cut bacon
- 4 cups romaine lettuce, torn
- 4 cups heirloom tomatoes, chopped
- 4 cups rustic whole-grain bread, cut into 1-inch cubes and toasted
- 1/2 cup red onion, thinly sliced
Instructions
- Shake all dressing ingredients together in a tight-sealing jar until well blended.
- Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, and spoon 2 teaspoons bacon fat into a large salad bowl. Toss lettuce with drippings. Add remaining salad ingredients, and toss well again. Top with crumbled bacon.
Servings: 4
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