Cheddar Bacon Romaine Wedge

In the summertime, light and fresh foods are a staple on our dinner table.

Salads take center stage, as I am incorporating my fresh veggies and herbs any way that I can. And of course, I would prefer to not have to turn my oven on since Washington State does not believe in air-conditioning.

This salad is simple, flavorful, and quite easy to make.

Cheddar Bacon Romaine Wedge

In a medium bowl, mix together mayonnaise, sour cram, buttermilk, parsley, dill, garlic powder, salt, pepper, and vinegar.

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Stir until smooth and place in refrigerator until ready to use.

Trim off the very ends of a romaine heart and cut in half, length-wise.

For each serving, lay a heart on a plate and spoon dressing over the center. Sprinkle some bacon, freshly grated cheddar cheese, and tomatoes on top.

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So easy and light!

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To make this salad into a dinner, add a sliced grilled chicken breast on top of the salad.

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Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons buttermilk
  • 1 tablespoon flat-leaf parsley, chopped
  • 2 teaspoons fresh dill, minced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • splash of distilled white vinegar
  • 1/4 cup cheddar cheese, shredded
  • 4 thick-cut slices bacon, fried until crisp
  • 2 romaine hearts
  • 1 Roma tomato, diced

Instructions

  1. In a medium bowl, mix together the mayonnaise, sour cream, buttermilk, parsley, dill, garlic powder, salt, pepper, and vinegar. Stir until smooth.
  2. Trim off the very ends of the romaine hearts, being careful to keep the rest intact so the leaves do not separate. Carefully slice the hearts in half, lengthwise.
  3. For each serving, lay a heart on a plate and spoon dressing over the center. Sprinkle some bacon, freshly grated cheddar cheese, and tomatoes on top.
  4. To make this salad into a dinner, add a sliced grilled chicken breast on top of the salad.

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