Creamy BLT Salad

A creamy, crunchy BLT-inspired salad with crisp romaine, smoky bacon, juicy tomatoes, cheddar, and croutons tossed in a tangy homemade dressing.

Amanda

Prep Time 15

Cook Time 10

Total Time 25

Serving Size servings

Equipment

large skillet
Large mixing bowl
Medium bowl
Whisk or fork
sharp knife
cutting board
Salad spinner (optional)
Measuring cups and spoons
Paper towels

Ingredients

1 large head romaine lettuce chopped and dried well
8 slices thick-cut bacon
2 cups grape tomatoes halved
1 cup croutons store-bought or homemade
1/2 cup shredded cheddar cheese
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons lemon juice fresh preferred
1 teaspoon garlic powder
1 teaspoon Dijon mustard optional, for extra tang
kosher salt to taste
black pepper to taste
1 tablespoon fresh parsley chopped, optional garnish

Instructions

Cook the bacon in a large skillet over medium heat, turning occasionally, until deeply browned and crisp, about 8–10 minutes. Transfer to a paper towel-lined plate to drain and cool.
While the bacon cools, chop the romaine into bite-size pieces. Spin dry (or pat dry with towels) and add to a large mixing bowl. Add the halved tomatoes.
Make the dressing: in a medium bowl whisk together the mayonnaise, sour cream, lemon juice, garlic powder, and (if using) Dijon. Season with salt and pepper to taste.
Crumble or chop the cooled bacon into bite-size pieces. Add the bacon, croutons, and cheddar to the salad bowl.
Drizzle the dressing over the salad and toss gently until everything is evenly coated. Garnish with parsley if desired and serve right away.

Notes

For best texture, dress the salad right before serving. If prepping ahead, keep lettuce, bacon, and dressing separate until ready to eat. The dressing thickens in the fridge—thin with a splash of milk or water if needed. Leftovers keep up to 1 day refrigerated, but the lettuce will soften.

Nutrition