Why Make This Recipe
Crispy Bacon Ranch Salad is a delightful dish that combines fresh vegetables with the rich flavors of bacon and ranch dressing. It’s perfect for a light lunch, a party side dish, or even a hearty dinner. The salad is not only tasty but also colorful and visually appealing. Each bite is a mix of crunchy textures and bold flavors, making it a great choice for anyone who loves a good salad.
How to Make Crispy Bacon Ranch Salad
Ingredients :
- 1 cup mayonnaise
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup buttermilk or 1 tablespoon white vinegar or lemon juice plus 1/2 cup milk
- 2 tablespoons fresh chives, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried mustard powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- A tiny pinch of cayenne pepper (optional)
- 3 large English cucumbers, diced
- 1 pint cherry tomatoes, halved or quartered
- 1 medium red onion, thinly sliced or diced
- 2 stalks celery, diced
- 1 medium red bell pepper, diced
- 8-10 slices thick cut beef bacon, cooked and crumbled
- 1/2 cup sharp cheddar cheese, shredded
- 1 cup homemade croutons or crushed butter crackers
Directions :
- In a medium bowl, combine mayonnaise, sour cream (or Greek yogurt), and buttermilk. Whisk until smooth.
- Add garlic powder, onion powder, dried mustard powder, black pepper, salt, and cayenne pepper (if using). Stir in fresh chives, dill, and parsley. Whisk until thoroughly blended. Cover and refrigerate for at least 30 minutes.
- Cook beef bacon in a skillet over medium heat until crispy, about 8-10 minutes. Crumble bacon.
- Prepare vegetables: dice cucumbers, halve cherry tomatoes, thinly slice or dice onion, and dice celery and bell pepper.
- In a large bowl, combine cucumbers, tomatoes, onion, celery, bell pepper, and 3/4 of the bacon and cheese. Add 2/3 of the dressing and toss.
- Transfer to a serving dish and garnish with reserved bacon, cheese, and croutons. Serve immediately.
How to Serve Crispy Bacon Ranch Salad
Serve this salad fresh, garnished with extra bacon, shredded cheese, and croutons on top. It can also be served on a bed of lettuce for added presentation. Pair it with grilled chicken or steak for a full meal or enjoy it on its own as a tasty lunch.
How to Store Crispy Bacon Ranch Salad
To store leftover salad, place it in an airtight container in the refrigerator. It’s best consumed within 2-3 days. If you have extra dressing, keep it separate to avoid sogginess.
Tips to Make Crispy Bacon Ranch Salad
- For a healthier version, you can substitute Greek yogurt for sour cream and use turkey bacon instead of beef bacon.
- Try adding other veggies like avocados or bell peppers for more flavor and nutrition.
- Let the dressing chill longer for better flavor before mixing it with the salad.
Variation
You can customize this salad by adding grilled chicken for extra protein or using different cheeses like feta or mozzarella for a unique taste.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad and dressing ahead of time. Just wait to combine them until you are ready to serve for the best texture.
2. What can I use if I don’t have buttermilk?
You can mix 1 tablespoon of white vinegar or lemon juice with 1/2 cup of milk and let it sit for a few minutes to create a buttermilk substitute.
3. Is this salad gluten-free?
The salad itself is gluten-free, but check the croutons or crackers for gluten content if you are avoiding gluten. You can also omit them for a gluten-free version.
Crispy Bacon Ranch Salad
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delightful salad combining fresh vegetables with crispy bacon and tangy ranch dressing, perfect for a light lunch or as a hearty dinner side.
Ingredients
- 1 cup mayonnaise
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup buttermilk or 1 tablespoon white vinegar or lemon juice plus 1/2 cup milk
- 2 tablespoons fresh chives, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried mustard powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- A tiny pinch of cayenne pepper (optional)
- 3 large English cucumbers, diced
- 1 pint cherry tomatoes, halved or quartered
- 1 medium red onion, thinly sliced or diced
- 2 stalks celery, diced
- 1 medium red bell pepper, diced
- 8–10 slices thick cut beef bacon, cooked and crumbled
- 1/2 cup sharp cheddar cheese, shredded
- 1 cup homemade croutons or crushed butter crackers
Instructions
- In a medium bowl, combine mayonnaise, sour cream (or Greek yogurt), and buttermilk. Whisk until smooth.
- Add garlic powder, onion powder, dried mustard powder, black pepper, salt, and cayenne pepper (if using). Stir in fresh chives, dill, and parsley. Whisk until thoroughly blended. Cover and refrigerate for at least 30 minutes.
- Cook beef bacon in a skillet over medium heat until crispy, about 8-10 minutes. Crumble bacon.
- Prepare vegetables: dice cucumbers, halve cherry tomatoes, thinly slice or dice onion, and dice celery and bell pepper.
- In a large bowl, combine cucumbers, tomatoes, onion, celery, bell pepper, and 3/4 of the bacon and cheese. Add 2/3 of the dressing and toss.
- Transfer to a serving dish and garnish with reserved bacon, cheese, and croutons. Serve immediately.
Notes
For a healthier option, substitute Greek yogurt for sour cream and turkey bacon for beef bacon. Customize by adding other veggies or different cheeses.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
