BLT Salad with Ranch
This BLT Salad with Ranch is a delicious and refreshing twist on the classic sandwich, made entirely gluten-free. Crispy bacon, juicy tomatoes, and crisp lettuce are tossed in a creamy, homemade ranch dressing for a satisfying and flavorful lunch.
35 min
Total Time
4
Servings
easy
Difficulty
20 min
Prep Time
15 min
Cook Time
35 min
Total Time
Ingredients
- 1 pound Bacon
- 1 Head of Romaine Lettuce
- 1 pint Cherry Tomatoes
- 1 Avocado
- 1/4 cup Red Onion (thinly sliced)
- 1/2 cup Mayonnaise
- 1/4 cup Sour Cream
- 2 tablespoons Buttermilk
- 1 tablespoon Fresh Dill (chopped)
- 1 tablespoon Fresh Parsley (chopped)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Dried Chives
- 1 teaspoon Lemon Juice
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- 1
Cook bacon until crispy. Drain on paper towels and crumble.
- 2
Wash and chop the romaine lettuce. Place in a large bowl.
- 3
Halve or quarter the cherry tomatoes and add them to the bowl.
- 4
Dice the avocado and add it to the bowl.
- 5
Thinly slice the red onion and add it to the bowl.
- 6
In a separate bowl, whisk together mayonnaise, sour cream, buttermilk, dill, parsley, garlic powder, onion powder, dried chives, lemon juice, salt, and pepper to create the ranch dressing.
- 7
Pour the ranch dressing over the salad and toss gently to combine.
- 8
Top the salad with the crumbled bacon.
- 9
Serve immediately.
Tips & Notes
- •For a tangier ranch dressing, add a little more lemon juice or a dash of white vinegar.
- •If you don't have buttermilk, you can substitute with milk mixed with a teaspoon of lemon juice or white vinegar.
- •To make the salad ahead of time, prepare all the components separately and combine just before serving to prevent the lettuce from getting soggy.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.