This salad is reminiscent of a classic BLT sandwich, but with a few added bonuses.
This salad is reminiscent of a classic BLT sandwich, but with a few added bonuses. The combination that tastes so good as a sandwich, tastes just as good as a salad. From the crispy bacon, juicy tomatoes, creamy avocado, and tangy feta this is a simple salad that you will want to make again and again.
This buttermilk ranch is easy to whip together and tastes much better than the store bought kin that rely heavy on additives that help keep a shelf life. This creamy, garlicky, herb dressing can be used to spice up anything from salads to roast or raw vegetables.
Buttermilk – The typical American buttermilk is low-fat. It also has a rich, tangy flavor that complements the herbs in this dressing. The buttermilk helps to thin out the mayonnaise and sour cream for a creamy salad dressing.
Bacon – I like the smokiness the applewood smoked bacon adds, though it can easily be substituted with another type of bacon or even pancetta in this recipe. The bacon can either be baked in the oven at 400ºF for 15 to 18 minutes (depending on thickness) and crumbled. It can also be added cut into strips first and added to a cold pan. The bacon will cook over medium heat and the fat will slowly render.
Feta – Feta cheese has a tangy and salty flavor. It’s frequently used in Greek cooking and is typically made from sheep’s milk. It complements the tangy dressing and crisp romaine in this salad.
Turkey – I like to get thick-cut deli-sliced turkey for this recipe though it can easily be replaced with grilled or shredded chicken.
Tomatoes – I use diced Roma tomatoes in this recipe though they can be replaced with halved cherry or grape tomatoes. These tomatoes have a thicker skin and lower water content than many other tomato varieties, which keep from watering down the salad.
How to Make a BLT Salad
For the buttermilk ranch:
Mix ranch. In a medium bowl whisk together all of the ingredients for the ranch until combined.
Refrigerate to store. Cover and refrigerate until ready to use.
For the salad:
Toss lettuce in dressing. Wash and dry the lettuce then chop into ½” strips. In a large bowl toss the lettuce in about 1/3 cup of dressing, depending on preference.
Add toppings. Add the turkey, bacon, tomato and avocado then toss to combine. Divide the salad among bowls then top with the feta. Serve immediately.
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