BLT salad recipe from cooking with cocktail rings

BLT Salad

This salad is reminiscent of a classic BLT sandwich, but with a few added bonuses. The combination that tastes so good as a sandwich, tastes just as good as a salad. From the crispy bacon, juicy tomatoes, creamy avocado, and tangy feta this is a simple salad that you will want to make again and again.

This buttermilk ranch is easy to whip together and tastes much better than the store bought kin that rely heavy on additives that help keep a shelf life. This creamy, garlicky, herb dressing can be used to spice up anything from salads to roast or raw vegetables. 



For the buttermilk ranch:

½ cup mayonnaise

½ cup sour cream

½ cup buttermilk

1 tablespoon apple cider vinegar

1 teaspoon Worcestershire

1 teaspoon minced garlic

½ teaspoon mustard powder

1 ½ teaspoons dried parsley

½ teaspoon dried dill

½ teaspoon dried oregano

½ teaspoon basil

¼ teaspoon ground black pepper

¼ teaspoon kosher salt


For the salad:

3 medium heads of romaine lettuce 

7 ounces roasted, thick-cut deli turkey breast, diced into ½” pieces

¼ pound cooked applewood-smoked bacon, crumbled

1 medium Roma tomato, cored and diced

1 medium Haas avocado, peeled, pitted and diced

½ cup crumbled feta cheese



For the buttermilk ranch:

In a medium bowl whisk together all of the ingredients for the ranch until combined. Cover and refrigerate until ready to use.


For the salad:

Wash and dry the lettuce then chop into ½” strips. In a large bowl toss the lettuce in about 1/3 cup of dressing, depending on preference. Add the turkey, bacon, tomato and avocado then toss to combine. Divide the salad among bowls then top with the feta. Serve immediately.  


Serves 2 as an entrée salad.  



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