BLT Salad with Buttermilk Dressing

Prep Time:
20 mins
Total Time:
55 mins

Using buttermilk is a good way to thicken dressings without having to use much oil.


  • 8 slices bacon (8 ounces total)

  • ½ baguette (8 ounces), sliced into ¾-inch cubes (about 4 cups)

  • 2 tablespoons olive oil

  • Coarse salt and ground pepper

  • cup buttermilk

  • 3 tablespoons reduced-fat mayonnaise

  • 2 tablespoons cider vinegar

  • 1 scallion, thinly sliced

  • 1 pound romaine-lettuce, hearts chopped

  • 1 pint cherry tomatoes, halved


  1. Preheat oven to 375 degrees. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper-towel-lined plate to drain.Cool, then crumble into large pieces.

  2. Make croutons: Toss bread with oil, and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15 to 20 minutes.

  3. Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallion; season with salt and pepper. Add lettuce, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon.

Cook's Notes

Cool croutons completely before transferring to an airtight container. Keep for up to 3 weeks at room temperature.

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