5 from 12 votes
BLT Chopped Salad with Homemade Creamy Buttermilk Ranch Dressing
The BLT Chopped Salad with Homemade Creamy Buttermilk Ranch Dressing features crisp salad greens, diced bacon, tomato slices, cucumber, carrots, peas, and corn tossed with a rich buttermilk ranch dressing. The dressing combines mayonnaise, sour cream, buttermilk, fresh herbs, and seasonings to create a creamy texture and tangy flavor. This salad offers varied textures and fresh, savory flavors making it a satisfying side or light meal.
Prep Time
15 mins
Cook Time
1 min
Additional Time
4 mins
Total Time
20 mins
Servings:
1
large salad, serves 2 generously or 4 modestly + about 1 1/4 cups dressing
Calories:
462 kcal
Course:
Lunch
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 1 large salad, serves 2 generously or 4 modestly + about 1 1/4 cups dressing
Amount Per Serving
Calories 462
% 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.