BLT Chopped Salad with Herb & Yogurt Dressing

By vealam

Ingredients

• For the dressing:
• 1 1/2 cups corn, fresh or frozen, cooked
• 1 tbsp olive oil
• 6-8 slices bacon, cooked and diced
• 1 avocado, sliced
• 3 hearts of romaine, washed and chopped
• 2 cups cherry tomatoes, diced
• 1/2 cup feta cheese, crumbled
• 6 oz plain Greek yogurt
• 1/4 cup mayonnaise (I used olive oil mayo)
• 1 tbsp olive oil
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp chives or green onions, chopped
• juice of 1 lemon
• 2-4 tbsp milk, depending on how thick/thin you want it
• 2 tbsp olive oil
• 1/2 tsp salt

Details

Servings 4
Adapted from greensnchocolate.com

Preparation

Step 1

To make the salad:
Preheat oven to 425 degrees F.
Line baking sheet with foil or just spray with cooking spray.
Toss corn in 1 tbsp olive oil and season with salt and pepper.
Place on baking sheet and roast in preheated oven for 20-25 minutes, until golden brown.
Meanwhile, you can make the dressing, cook the bacon, chop the lettuce, tomatoes, and avocado.
To make the dressing:
Combine all ingredients and whisk well to combine. Refrigerate until ready to use.
To assemble:
Fill salad bowls evenly with lettuce.
Top with crumbled cooked bacon, chopped tomatoes, roasted corn, sliced avocado, and crumbled feta cheese.
Drizzle with dressing.
Enjoy!