BLT Salad with Buttermilk Dressing

BLT Salad with Buttermilk Dressing

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  • Prep Time


  • Total Time


  • Servings



  • 8

    strips bacon

  • ½

    baguette sliced into ¾ inch cubes, about 4 cups

  • 2

    tablespoons olive oil

  • Coarse salt and ground pepper

  • cup buttermilk

  • 3

    tablespoons reduced-fat mayonnaise

  • 2

    tablespoons cider vinegar

  • 1

    scallion, thinly sliced

  • 1

    pound romaine-lettuce hearts, chopped

  • 1

    pint cherry tomatoes, halved


1. Preheat oven to 375. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper towel lined plate to drain. Cool, then crumble into large pieces. 2. Make croutons: Toss bread with oil and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15 to 20 minutes. 3. Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar and scallion; season with salt and pepper. Add lettuce, tomatoes and croutons, toss to coat with dressing.


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