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BLT salad with homemade ranch dressing recipe

BLT Salad with Buttermilk Ranch Dressing

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Prep Time 1 hr 10 mins
Cook Time 10 mins
Total Time 1 hr 20 mins
Course salads
Servings 4 -6 servings
Calories 271 kcal

what you'll need


  • 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


  • 1 large head butter lettuce
  • 1 cup corn kernels defrosted
  • 4 slices bacon
  • 1/2 pint cherry tomatoes halved

let's do it

  • 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!

One Last Thing

Refrigerate any leftover salad dressing in an airtight container for up to one week.


Calories: 271kcalCarbohydrates: 35gProtein: 13gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 22mgSodium: 935mgPotassium: 443mgFiber: 6gSugar: 8g
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