Chopped Summer Salad with Spicy (Light) Buttermilk Ranch
Prep time: 
Cook time: 
Total time: 
Serves: serves 4-6
  • 6 slices of center-cut bacon
  • 2 cups diced whole-wheat or whole grain bread
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 2 hearts of romaine lettuce, chopped
  • 2 ears of cooked corn, kernels removed
  • 2 cups diced yellow or red cherry tomatoes
  • ½ cup crumbled feta cheese
  • ½ cup buttermilk
  • 3 tablespoons non-fat plain greek yogurt
  • ½ teaspoon dry dill
  • ¾ teaspoon dijon mustard
  • 1 teaspoon sirracha (optional)
  • 1 small garlic clove, grated
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  1. Preheat oven to 400 degrees. Line bacon up on a baking sheet. Bake until crisp, about 10-12 minutes. Remove and drain on paper towels. Reserve three teaspoons of the bacon fat, discard the rest. Chop bacon.
  2. Toss the bread cubes with the bacon fat. Sprinkle with garlic powder and salt. Toss to combine. Spread the bread on the baking sheet and pop into the oven. Bake until golden brown, about five minutes, toss halfway through.
  3. Place lettuce in serving bowl or serving platter. Season with salt and pepper. Toss with corn, tomatoes and feta. Sprinkle top with bacon and croutons. Serve with dressing.
  1. Place all ingredients in a mason jar. Secure lid and shake until combined. Season with salt and pepper.
Recipe by Cooking for Keeps at