Filed Under: Child, Dinner, eggs, Greens, Lunch, Pregnancy, Under 10 Mins

BLT Salad with Egg Confetti and Buttermilk Ranch Dressing

To save time, you can skip making the dressing and use store-bought ranch instead.

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March 5th, 2009

Recipe by Leeanne Wright

"The recipe was quick and easy, and I had all of the ingredients on hand. Pi said it was “super-duper yummy yum'. I added croutons because Pi won't eat salad without them."
Shaun Boyd, Dad of Pi, 5, Toronto
Servings
6
Prep Time
Prep: 10 min.
On the table: 15 min.
Ingredients
  • 3 tbsp buttermilk
  • 2 tbsp low-fat mayonnaise
  • 1 tsp finely minced garlic
  • 1 tsp Dijon mustard
  • 1 tbsp sherry vinegar
  • 1/4 tspsalt
  • 1/8 tsppepper
  • 7 cups cut romaine lettuce (or 10 oz. package of pre-cut)
  • 1 pintcherry tomatoes, cut in half
  • 6 slices cooked, crisp bacon, crumbled
  • 3 hard boiled eggs
  • 1 small baguette
Directions

  1. Whisk together buttermilk, mayonnaise, garlic, mustard, vinegar, salt and pepper.

  2. Toss lettuce and tomatoes with buttermilk dressing in a large bowl.

  3. Top with bacon. Grate eggs with box grater and sprinkle over salad.

  4. Cut baguette lengthwise then each half into three pieces. Lightly brush each piece with olive oil then toast. Serve salad immediately with warm baguette.

Nutrients Per Serving

Nutrients per serving: 223 calories, 9 g fat, 52 mg calcium, 501 mg sodium, 26 g carbohydrates, 2 g fibre, 10 g protein. Excellent source of vitamin A; good source of vitamin C.

BLT Salad with Egg Confetti and Buttermilk Ranch Dressing
Photo by Yvonne Duivenvoorden