BLT Salad

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SERVINGS
4
PREP TIME
15
MIN
COOK TIME
10
MIN
TOTAL TIME
25
MIN
DIFFICULTY
Easy

For the dressing:

  • ½ cup plain Greek yogurt (can use sour cream)
  • 2 Tbsp milk or buttermilk
  • 1 tsp lemon juice
  • 2 tsp chopped fresh chives
  • ½ tsp dried dill
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp dried parsley
  • Kosher salt and freshly ground black pepper, to taste

For the salad:

  • 8 slices Farmer John bacon
  • 1 head Romaine lettuce, washed and chopped (about 8 cups)
  • 2 cups grape tomatoes, halved
  • 1 large ripe avocado, pitted, peeled, and sliced
  • 2 cups croutons 
  • ¼ red onion, thinly sliced
  1. First, make the dressing. In a small bowl, combine the Greek yogurt, milk, lemon juice, chives, dill, garlic powder, onion powder, parsley, salt, and pepper. Whisk until smooth. Set aside.
  2. Place the Farmer John bacon strips in a large cast-iron or nonstick skillet and heat over medium heat. Turn the strips as needed until they reach the desired crispness, 8 to 12 minutes. Drain well on a paper-towel-lined plate.
  3. Place the chopped lettuce in a large bowl. Add the tomatoes, avocado, croutons, and onion. Chop the cooked bacon strips and add them to the salad. Drizzle with dressing and serve immediately.
Recipe Inspiration: Two Peas & Their Pod