Lexingtonian House Salad
Ingredients
- 4 slices bacon cooked crisp and crumbled
- 2-3 cups romaine and iceberg lettuce mix
- 1 ½ oz diced tomatoes
- 16 oz container sour cream
- 1 package Hidden Valley Ranch dip mix
- ⅛ teaspoon dry mustard
- 2 cups mayonnaise
- ½ cup buttermilk
- ½ cup whole milk
Instructions
- For the dressing, mix all ingredients and store in an airtight container for no more than one week.
- Preheat oven to 400°F.
- Cover baking sheet with a layer of wax paper. Arrange bacon slices on baking sheet and bake until bacon reaches preferred crispness, approximately 30 minutes. Place bacon on paper towels to drain excess grease. Once grease is drained, wrap bacon with a fresh paper towel and crush to make bacon bits.
- Toss lettuces, tomatoes, bacon bits and 4 ounces Ranch Dressing in a frozen bowl.
Video
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