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BLT Salad with Buttermilk Ranch

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salads
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 6 cups Romaine lettuce or mixed greens, chopped
  • 8 slices bacon, cooked until crispy and crumbled
  • 2 cups cherry tomatoes, halved
  • 1 avocado, diced (optional but recommended)
  • 1 cup croutons (homemade or store-bought)
  • Salt and black pepper, to taste
  • For the Buttermilk Ranch Dressing:
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ cup buttermilk (adjust for consistency)
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 2 tbsp fresh chives, finely chopped
  • 1 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper, to taste

Instructions
 

  • Step 1: Cook the Bacon : Place bacon strips in a cold skillet and heat over medium. Cook until crispy, about 8–10 minutes, flipping occasionally. Transfer to a paper towel-lined plate to drain excess fat. Once cool, crumble or chop into bite-sized pieces.
  • Step 2: Prepare the Buttermilk Ranch Dressing : In a medium bowl, combine mayonnaise, sour cream, and buttermilk. Whisk until smooth. Add lemon juice, garlic, Dijon mustard, chives, dill, parsley, salt, and pepper. Stir well and adjust seasoning to taste. Chill in the refrigerator for 15 minutes before serving (this enhances flavor).
  • Step 3: Prepare the Salad Ingredients : Wash and chop lettuce. Halve cherry tomatoes. Dice avocado and toss with a squeeze of lemon juice to prevent browning.
  • Step 4: Assemble the Salad : In a large salad bowl, layer the lettuce first. Add tomatoes, bacon, avocado, and croutons. Season lightly with salt and pepper.
  • Step 5: Dress and Toss : Drizzle with chilled buttermilk ranch dressing. Gently toss to coat the ingredients evenly, or serve the dressing on the side.