Chopped BLT Salad with Herbed Buttermilk Dressing

This easy salad can be played with endlessly—add other veggies (like cucumbers, carrots, avocados), cheese, chickpeas or other beans; fold everything into a wrap or serve over avocado toast; or forgo the homemade dressing and use your favorite bottled one.

Serves 2–3 | Total Time: Less Than 15 Mins

Ingredients

For dressing:

½ cup buttermilk

½ cup mayonnaise

¼ cup chopped fresh chives

1–2 tablespoons minced fresh dill

½ teaspoon garlic powder

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

For the salad:

1 head romaine lettuce, chopped

4 ounces cherry tomatoes, halved

1 cup croutons, preferably homemade

2–3 hard-boiled eggs, peeled and chopped

1 (2.52-ounce) package Applegate Naturals Fully Cooked Sunday Bacon, warmed and chopped

Instructions

To make the dressing, stir together all of the ingredients. Dressing will keep, refrigerated, for up to 3 days.

Toss together the chopped lettuce, cherry tomatoes, croutons and hard-boiled eggs. Divide between salad bowls. Drizzle the dressing over the salads and top with the chopped bacon. Serve at once.

Avocado and Bacon Toast with Corn, Pickled Onions and Queso Fresco

Crisp bacon and a colorful confetti of corn, pickled onions and Mexican cheese are an easy addition to classic avocado toast.