BLT Chopped Salad with Homemade Creamy Buttermilk Ranch Dressing
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 min
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Additional Time
4 mins
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Total Time
20 mins
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Servings
1 large salad, serves 2 generously or 4 modestly + about 1 1/4 cups dressing
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Calories
462 kcal
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Course
Lunch
BLT Chopped Salad with Homemade Creamy Buttermilk Ranch Dressing
Description
This chopped salad mixes classic BLT ingredients—diced cooked bacon, fresh tomato slices, and leafy greens—with crunchy cucumber, carrots, sweet peas, and corn to provide varied tastes and textures. The salad is assembled simply by tossing all components together, allowing the bacon's savory notes and tomato's juiciness to stand out against fresh greens and vegetables.
The creamy buttermilk ranch dressing brings moisture and tang. It is made by blending mayonnaise, sour cream, buttermilk, fresh parsley, lemon juice, olive oil, green onion, garlic, salt, and pepper until smooth. The dressing can be adjusted for thickness with the buttermilk amount and customized to taste by altering acidity and seasoning.
The salad is best served immediately to maintain crispness, with extra dressing kept refrigerated up to 7–10 days. It pairs well with light meals or can be a refreshing side to richer dishes.
Ingredients
Salad
- ½ cup cooked diced bacon or faux bacon pieces (about 8 strips bacon, cooked to manufacturer’s instructions)
- salad greens about 3 to 4 cups
- 1 tomato sliced into thin rounds, small/medium, ripe
- cucumber about 10 thinly sliced rounds, half of 1
- ¼ cup carrot thinly sliced
- ¼ cup pea I used frozen
- ¼ cup corn I used frozen
Buttermilk Ranch Dressing
- ½ mayonnaise lite or reduced fat okay, heaping cup
- ½ sour cream lite or reduced fat okay; plain Greek yogurt may be substituted, heaping cup
- ¼ cup buttermilk + extra if necessary to thin
- 2 tablespoons flat-leaf parsley Italian parsley, minced, fresh
- 1 to 2 tablespoons lemon juice
- 1 to 2 tablespoons olive oil
- 1 to 2 tablespoon green onion scallions, or chives ( I used 1 trimmed green onion in entirety, minced, fresh
- 1 garlic peeled, optional and to taste, small clove
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, ground
Instructions
- Salad – Cook bacon according to manufacturer’s instructions. Dice small; set aside.
- In a large bowl, add the greens, top with tomato, cucumber, carrots, peas, corn, and sprinkle bacon pieces over the top; set aside.
- Buttermilk Ranch Dressing – To the canister of a food processor or blender (mini food processors work great here), add all ingredients and blend until smooth and creamy, about 30 seconds. Taste dressing and if necessary, adjust flavor balance by adding more lemon, oil, herbs, salt and pepper, or whatever dressing needs, to taste. I like my dressing thicker and didn’t use more than 1/4 cup buttermilk, but add more, to taste, to thin it out. Brands of mayo, sour cream, and buttermilk all vary in their thickness.
- Transfer dressing to a glass jar with lid, or airtight container with a lid.
- Drizzle over salad and toss to combine. Serve immediately. Extra dressing will keep for 7 to 10 days airtight in the fridge; shake well before next use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1large salad, serves 2 generously or 4 modestly + about 1 1/4 cups dressing
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 462kcal | 23% |
| Carbohydrates | 16g | 5% |
| Protein | 12g | 24% |
| Fat | 40g | 62% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 29g | 171% |
| Cholesterol | 48mg | 16% |
| Sodium | 846mg | 35% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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