August featured recipe: BLT chopped salad & basil ranch dressing

12 servings

BLT chopped salad

2 qts lettuce (iceberg or hydroponic bib)
2 cups tomatoes

1 cup freshly cooked applewood smoked bacon

1 cup basil buttermilk dressing

1. Cut or tear lettuce into small pieces.

2. Dice tomatoes into to bite size pieces (about 1”).
3. Finely chop bacon.

4. Layer lettuce, tomatoes & bacon bits in a bowl or platter.
5. Pour dressing over the top of the salad, or on the side.

Basil ranch dressing

1 small clove garlic
1/2 tsp ea salt & pepper
1 1/3 cup well-shaken buttermilk (fat free)
2/3 cup mayonnaise (lite)
3 T dijon mustard
1/4 cup finely chopped fresh basil

1. Mince garlic and mash to a paste with salt.
2. Whisk together buttermilk, mayo, dijon, pepper, basil and garlic paste in a small bowl.

3. Chill, covered, 1 hour to allow flavors to develop.

FOOD RULES
Eat your colors



 

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