BLT Salad

By spend with pennies

Ingredients

½ head iceberg lettuce (chopped)
1 romaine heart (chopped)
2 medium ripe tomatoes (cut into chunks or 2 cups cherry tomatoes, halved)
3 green onions (thinly sliced)
1 cup cooked and crumbled bacon (about 1 pound bacon)
½ cup crumbled blue cheese (or ½ cup shredded cheddar or crumbled feta cheese)
2 tablespoons chopped fresh parsley
â…" cup sour cream (or Greek yogurt)
¼ cup mayonnaise
¼ cup buttermilk (or 2 to 3 tablespoons milk)
1 tablespoon fresh lemon juice
1 teaspoon granulated sugar
½ teaspoon onion powder
½ teaspoon dried dill (or 1 teaspoon fresh)
¼ teaspoon garlic powder

Prep Time20mins
Servings4

Instructions

Place iceburg and romaine lettuce in a large bowl and top with tomatoes, green onions, bacon, blue cheese, and parsley.

In a mason jar with a lid, combine sour cream, mayonnaise, buttermilk or milk, lemon juice, sugar, onion powder, dill, and garlic powder. Shake well to combine and add salt and pepper to taste.

Drizzle the dressing over the salad and toss well to combine. Serve immediately.