| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 12 slices bacon
- 2 ears corn, kernels removed
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 4 cups baby spinach
- 2 hearts of romaine, chopped into bite-size chunks
- 1 head iceberg lettuce, chopped into bite-size chunks
- 2 cups shredded Monterey Jack
- 2 cups shredded carrots
- 1/4 cup buttermilk
- 1/4 cup fresh flat-leaf parsley, minced
- 2 tablespoons minced fresh dill
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne
- Dash of hot sauce
- 1 clove garlic, pressed
- Juice and zest of 1/2 lemon
- 3/4 cup mayonnaise
- 3/4 cup full-fat Greek yogurt
Instructions
- For the salad: Preheat the oven to 375 degrees F. Line a baking sheet with foil.
- Arrange the bacon on the lined baking sheet without overlapping. Bake until crisp, about 15 minutes. Transfer the bacon to paper towels to drain. When cool, chop into pieces.
- Toss the corn kernels in the olive oil. Season with salt and pepper. Place on a second baking sheet and bake until bright yellow and slightly charred, about 15 minutes. Let cool while you make the other ingredients.
- Arrange the spinach, romaine and iceberg in a large foil pan or serving bowl, tossing them to mix. Sprinkle over the cheese and carrots. Sprinkle the bacon and corn over the salad. Serve immediately or cover with a damp paper towel and plastic wrap and refrigerate until ready to serve.
- For the Greek yogurt ranch dressing: Meanwhile, add the buttermilk, parsley, dill, Worcestershire, pepper, paprika, cayenne, hot sauce, garlic and lemon zest and juice to a medium bowl. Whisk to combine. Add the mayonnaise and Greek yogurt. Whisk until smooth. Taste and adjust the seasoning if needed.
- To serve, drizzle the dressing over the salad.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 432 |
| Total Fat | 37 g |
| Saturated Fat | 12 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 14 g |
| Cholesterol | 53 mg |
| Sodium | 608 mg |
Reviews
I too used HVR Buttermilk dressing. Mixed greens then tossed in dressing before adding the rest of the ingredients.Bacon is optional at our house- we didn’t miss it! Diced green pepper and avocado are nice additions if you want. This is a keeper and great to take when asked to bring a salad!
The salad and dressing is fabulous! It’s definitely a keeper
We loved the dressing! Unlike on reviewer who only gave it a one star, it was not chunky and easy to whisk smooth. I always adjust spices in any recipe that calls for hot pepper or hot sauce. Not too much of an issue.
Great go to salad and dressing
I loved this salad!! We had a bunch of extra dressing and I used it for several days on other salads. I can’t wait to make it again!
The kids gobbled it up! I used HVR instead of making the dressing, but it was still a big hit I make at least twice a month now.
Salad mix was good, dressing horrible. I don’t know what I did wrong here. I ended up with a super spicy and chunky mess. There was no way to dress a salad with this as thick as it turned out for me. Wouldn’t make this again. Love PW’s recipes but wouldn’t make this again. Take good bottled ranch and add a teaspoon of taco seasoning to it. Would go great with this salad.