BLT Chopped Salad with Sourdough Chips
BLT Chopped Salad with Sourdough Chips is a 32-minute salad with bacon, lettuce, tomatoes, cheddar, ranch dressing, and toasted chips.
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Ingredients
- 5 cups iceberg lettuce finely chopped
- 1½ cups tomatoes seeded and chopped
- 6 slices bacon cooked crisp and chopped
- ¼ cup sliced green onions
- ½ cup reduced-fat shredded cheddar cheese
For the Creamy Ranch Dressing:
- ⅓ cup light Mayonnaise For a creamier salad, add 1 extra tablespoon of mayonnaise.
- ¼ cup plain nonfat greek yogurt
- 2 tablespoon low-fat milk
- 1 teaspoon ranch seasoning
- ½ teaspoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
For the Sourdough Chips:
- 4 slices sourdough bread
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 375 degrees F.
- Cut the sourdough bread into small triangles or rough chip-sized pieces. Place the sourdough pieces on a baking sheet.
- Brush the sourdough pieces lightly with olive oil.
- Sprinkle the sourdough pieces with garlic powder and salt.
- Bake for 8 to 10 minutes, or until golden and crisp around the edges.
- Remove the baking sheet from the oven. Let the sourdough chips cool slightly.
- In a small bowl, add the mayonnaise, Greek yogurt, milk, ranch seasoning, lemon juice, garlic powder, and black pepper. Stir until the dressing is smooth.
- In a large mixing bowl, add the chopped iceberg lettuce, tomatoes, bacon, green onions, and cheddar cheese.
- Pour the creamy ranch dressing over the salad. Using tongs, toss until the salad is evenly coated.
- Using tongs, toss until the salad is evenly coated.
- Serve right away with the toasted sourdough chips for scooping.
Notes
Tips and Tricks
Keep the lettuce dry - Dry the chopped lettuce well before mixing the salad. Extra water can thin the dressing and make the salad soggy. Seed the tomatoes - Removing the seeds helps keep the salad from getting watery. Let the chips cool - Let the sourdough chips cool slightly before serving. They will firm up more as they cool. Serve right away - This salad is best served after it is tossed with the dressing. The lettuce and chips will stay crisp. Use larger bread pieces for scooping - Cut the sourdough into larger pieces if you want sturdier chips for dipping into the chopped salad.Storing and Reheating
Store the Salad - Store the chopped salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Store the Sourdough Chips - Store cooled sourdough chips in an airtight container at room temperature for up to 2 days. Store Leftovers - If the salad is already dressed, store it in an airtight container in the refrigerator and use within 1 day. Reheat the Chips - Place the sourdough chips on a baking sheet. Warm at 300 degrees F for 3 to 5 minutes, or until crisp again.Nutrition
Calories: 453kcalCarbohydrates: 43gProtein: 18gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 29mgSodium: 1123mgPotassium: 468mgFiber: 3gSugar: 8gVitamin A: 1050IUVitamin C: 12mgCalcium: 145mgIron: 3mg
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