Bacon Ranch Chopped Salad

This Chopped Salad is fresh and easy, loaded with veggies, bacon, and homemade ranch dressing. It's a perfect side salad for any meal.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American

Servings: servings

Author: Kristin Maxwell

Ingredients

Salad

3 romaine hearts, about 1 pound, trimmed and chopped into bite-size pieces
1 cup cherry tomatoes halved
½ cup shredded carrots
6 slices bacon cooked crisp and chopped
¾ cup thinly sliced cucumber
½ cup shredded cheddar cheese
¼ cup thinly sliced green onions
Croutons optional

Ranch Dressing

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk or regular milk
1 tablespoon fresh dill chopped
3 tablespoons fresh chopped parsley
2 tablespoons fresh chopped chives
1 garlic clove minced
1-2 teaspoons lemon juice freshly squeezed
Kosher salt and black pepper to taste

Instructions

Whisk dressing ingredients together in a small bowl until well combined. Refrigerate until ready to use; and up to 1 week.
Wash lettuce and dry with a salad spinner. Add to a large salad bowl.
Top with tomatoes, carrots, bacon, cucumber, cheddar cheese and green onions. Toss.
If you know you’ll be eating the entire salad, you can toss with the dressing, otherwise, serve salad on plates or in bowls and let each person add their own dressing and croutons.

Notes

All of the salad ingredients are suggestions and can be easily customized to suit your taste.

Storage

Dressing: The homemade dressing can be stored in the fridge for up to 1 week. If you don’t plan on eating the entire salad, I recommend not adding dressing to the entire thing. Salad that is already tossed in the dressing doesn’t store well.

Salad: Without the dressing, you can store the salad in the fridge for up to 3 days. For best results, transfer to an airtight container or resealable plastic bag and place a paper towel inside to catch any excess moisture.

Nutrition

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