BLT Salad with Blackened Ranch Dressing

Who doesn’t love a good BLT – it is such a classic and so simple, yet something about the flavors is so good. I am not sure if it is nostalgia that makes a BLT so delicious or the fact that really anything with bacon is bound to taste amazing. Either way, I love a good BLT! I thought it would be fun to make a twist on the BLT and make it in to a yummy salad! It still has all your classic ingredients – bacon, lettuce and tomatoes – as well as garlic sourdough croutons and a smokey, spicy blackened ranch dressing! The blackened ranch really adds another layer of flavors and depth to this dish that works really well together. This is great for a light lunch or when you want to eat more vegetables in your diet – although this is full of bacon, its counteracted by all the lettuce, right? haha..probably not exactly how that works but this salad is delicious and not boring at all.

  • 2 Heads Romaine, rinsed and dried
  • 8 Slices Bacon
  • 2 Cups Cherry Tomatoes, halved
  • 3 Slices Sourdough Bread (or baguette, you want a thick slice to make the croutons)
  • 3 Tbsp Olive Oil
  • 1 Tbsp Minced Garlic

For the Dressing:

  • 1 Cup Ranch, I used Hidden Valley
  • 1 Tsp Paprika
  • 1 Tsp Black Pepper
  • 1 Tsp Chili Powder
  • 1 Tsp Oregano
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1/2 Tsp Salt
  • 1/2 Tsp Cayenne Pepper
  • Serves: 2-3
  • Prep Time: 30 Minutes
  • Assembly Time: 5 Minutes
  • Total Time: 35 Minutes

To Make:

  1. Preheat the oven to 4oo degrees Fahrenheit.
  2. On a baking sheet, lay the bacon flat, making sure not to overlap and place in the oven for 12-15 minutes. Check at the 12 minutes mark to see how crispy the bacon is and add more time in increments of 2 minutes to ensure it does not burn. Once done, transfer the bacon to a paper towel to absorb excess grease. *you can make the bacon on the stovetop as well in a pan, you will have to do it in batches.
  3. While the bacon is cooking, slice the bread in to ~1″ cubes.
  4. Heat a large pan over medium heat and add the olive oil, garlic, and bread you just sliced. Toss to coat the bread in olive oil and cook for 10-15 minutes until the bread is toasted for your croutons. Remove from the heat and set aside.
  5. Now to make the dressing before assembling – in a bowl mix together the ranch and seasonings until fully combined.
  6. Chop the romaine and bacon and add to a large mixing bowl. Add in the cherry tomatoes and pour in half of the dressing and mix well until the lettuce is fully coated – add more dressing if the salad is too dry.
  7. Divide the salad between the two plates and top with croutons and drizzle with more dressing. Serve and enjoy!

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