BLT Salad with Buttermilk Ranch Dressing
BLTs aren’t just for sandwiches. We made a yummy BLT salad with homemade buttermilk dressing instead!
Ingredients
dressing
- 1 cup low-fat buttermilk
- 1 Tbsp lemon juice
- 3/4 cup plain yogurt
- 1 Tbsp mayonnaise
- 1 tsp dill dried
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
salad
- 1 large head butter lettuce
- 1 cup corn kernels defrosted
- 4 slices bacon
- 1/2 pint cherry tomatoes halved
Instructions
- In a medium-sized mixing bowl, whisk all ingredients for the dressing until completely combined and no lumps remain. Cover with plastic wrap and refrigerate at least 1 hour to allow the seasonings to distribute their flavor.
- While the dressing is chilling, wash and tear lettuce into bite-sized pieces then set aside.
- Dice bacon and place in a medium-sized skillet over medium heat. Cook 7–8 minutes until slightly crispy but still tender. Transfer the bacon bits to a paper towel-lined plate to drain. Set aside.
- Just before serving, toss the lettuce leaves, corn kernels, bacon and cherry tomato halves in a large bowl.
- Serve with the homemade ranch dressing on the side. Enjoy!
Notes
Refrigerate any leftover salad dressing in an airtight container for up to one week.
Nutrition
Calories: 271kcal | Carbohydrates: 35g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 935mg | Potassium: 443mg | Fiber: 6g | Sugar: 8g