Ingredients
Scale
- 3 tablespoons olive oil
- 8 strips of turkey bacon, chopped and cooked
- 4 cups romaine lettuce, chopped (about 2 heads)
- 2 cups cherry tomatoes, sliced in half
- 3/4 cup cheddar cheese, grated
- 1/2 cup Jack cheese, grated
- 2 cups croutons
- 1 cup mayonnaise
- 1 green onion, roughly chopped
- 1 garlic clove, smashed and roughly chopped
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 cup water
- Pinch of sea salt and cracked pepper
- 2 cups day-old French bread, cut into 1-inch cubes
- 1/2 cup extra-virgin olive oil
- 1-1/2 teaspoon garlic powder
Instructions
- In a skillet, cook the chopped turkey bacon until crispy. Set aside.
- In a bowl, toss the bread cubes with 1/2 cup extra-virgin olive oil, garlic powder, and a pinch of salt. Spread on a baking sheet and bake at 375°F for about 10-15 minutes until golden and crispy.
- In a bowl, mix together mayonnaise, chopped green onion, smashed garlic, dill weed, parsley, garlic powder, onion powder, salt, and water. Whisk until smooth and creamy. Season with a pinch of sea salt and cracked pepper.
- In a large bowl, combine chopped romaine, cooked bacon, halved cherry tomatoes, and grated cheeses. Toss gently.
- Sprinkle croutons over the salad.
- Drizzle the ranch dressing on top just before serving and toss to combine.
Notes
Crispy bacon is key for the best texture. Chill the dressing for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten-Free