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BLTA Salad with Lemony Buttermilk Ranch Dressing

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Ingredients

Adjust Servings:
Salad
Bacon
Romaine Hearts
Grape or Cherry Tomatoes
Avacado
Salad Dressing
1/2 Cup Mayonnaise
1/2 Cup Buttermilk
1 Clove Garlic Cloves Minced
2 Tbs Fresh Lemon Juice
1 Small Handful Fresh Parsley Roughly chopped
1 Small Handful Chives Chopped
1/4 Tsp Kosher Salt
1/8 Tsp Fresh Ground Pepper

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BLTA Salad with Lemony Buttermilk Ranch Dressing

Cuisine:
  • 30 Minutes
  • Serves 2
  • Easy

Ingredients

  • Salad

  • Salad Dressing

Directions

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Yesterday was a glorious day in the Pacific Northwest.

It all started out with a BLTA (bacon, lettuce, tomato and avocado) salad that I made for Casey and myself. It’s really the perfect salad, if you ask me. Juicy, sweet cherry tomatoes, crunchy bites of avocado and lemony dressing adds up to one very satisfying lunch. I knew I was going later to hang out with my friend Meguire, so I wanted a fairly light lunch. It did the trick.

I live in Tacoma, and my friend Meguire lives in Seattle. Admittedly, I do love going to Seattle as often as I can, although some Tacomans would boo and hiss at me for that.

It was quite the wonderful day. And it all started with this BLTA salad.

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Steps

1
Done

In a medium skillet over medium-high heat, cook the bacon until it is crunchy. Drain on paper towels to remove the fat (or pour it into a jar to save for later).

2
Done

Meanwhile, assemble the romaine lettuce, tomatoes, avocado in a bowl and set aside.

3
Done

In a medium bowl, mix together the mayonnaise, buttermilk, minced garlic, lemon juice, parsley, chives and salt and pepper to combine.

4
Done

Sprinkle the bacon over the salad, and add as much dressing as desired. Toss to combine.

5
Done

Serve immediately.

Adrienne

Tried and tested recipes I really make for my family and friends. Really. Simple, hearty comfort food made with fresh, local ingredients.

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10 Comments Hide Comments

This was seriously yummy!! I found this recipe when unwashed searching for BLTA salad ideas, as I had never made a buttermilk dressing and had some on hand, I decided to go with your recipe. YUM Yum yum! Husband said this was my best salad yet – I agree and not just because do the bacon! I skipped the chives because they have never done much for me, and I used a massive clove of garlic which made my dressing VERY zippy, next time I’ll be sure to use a smaller more normal sized piece of garlic.

I enjoyed your write up and pics of your day in Seattle, I grew up in Bothell, and I’m now in NJ.

I made this tonight…1st dish in my new kitchen (just remodeled)! Loved the dressing and my husband and son both loved it too! Went with some yummy BBQ…trying your Lemon orzo salad tomorrow…found you via Pinterest…thanks for the recipes!

Lori, Wow, first dish in your new kitchen! I feel so honored! Glad you liked it. Thanks for reading and cooking with me!

Your pictures always do such a great job of telling the story. I can’t abide ranch dressing – any other suggestions? Could I use milk instead of buttermilk?

Thanks so much, Jill! This salad would also be great with most vinaigrettes, honey mustard or green goddess dressing (one of my favorites).

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