| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 2 servings |
Ingredients
- 4 slices thick-cut bacon
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup shredded Cheddar
- 3 tablespoons buttermilk
- 1 tablespoon fresh Italian flat-leaf parsley, chopped
- 2 teaspoons minced fresh dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- Splash distilled white vinegar
- 1 heart of romaine, end trimmed, halved
- 1/4 cup chopped Roma tomato
Instructions
- In a medium skillet over medium heat, fry the bacon slices until slightly crisp, 5 to 8 minutes. Drain on paper towels and set aside to cool.
- Mix together the mayonnaise, sour cream, Cheddar, buttermilk, parsley, dill, garlic powder, pepper and vinegar in a medium bowl until smooth. Finely chop half of the bacon and throw into the bowl with the dressing. Rough chop the other half of the bacon and reserve for garnish.
- Transfer the halved romaine hearts to plates and spoon a good portion of dressing over the top of each, then sprinkle on the chopped tomatoes and reserved bacon.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 794 |
| Total Fat | 79 g |
| Saturated Fat | 21 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 91 mg |
| Sodium | 878 mg |
Reviews
Such an easy, fun and quick healthy salad! This is an easy way to fit a healthy meal into lunch when you only have a few minutes.
i’m sorry, but this is NOT a salad. if you served me a pile of slop on top of an entire head of lettuce i would NEVER guess you work for the food network. cmon now, make a real salad… if you served this on chopped or iron chef (2 shows on the same network) they would roast you so hard!
This was delicious! Loved putting the dced bacon in the dressing! So much flavor! Also, loved the idea of cutting the Romain heart in half; would also work with a blue cheese dressing and crumbles.
The dressing is amazing . Paired the salad with a grilled steak and it was perfect!
Big hit with my family- it was perfect! The dressing was fantastic!
Very good recipe, especially the dressing, which is flavorful and bright with the fresh herbs. I flipped the amount of mayo and sour cream (1/4C and 1/2C, respectively), which lightened the dressing just a bit without consequence. I also did not have buttermilk on hand, so I made it with milk and vinegar. Used the dressing on torn kale with tomatoes, bacon, and blue cheese crumbles (vs cheddar). This pairs wonderfully with Katie Lee’s Spicy Pecan-crusted Chicken Thighs!
I liked this recipe but ,had to go buy some stuff for it… the dressing was yummy!