Thursday, 7 February 2013

BLT Bistro Salad with Ranch Dressing

I like to think of this salad as a kind of lovechild of the BLT sandwich, and a classic French 'bistro' salad. It's like a guiltless BLT I suppose - perfect for this time of year when you want some satisfying, but are perhaps trying to eat fewer carbs.

The assembly of ingredients includes: 

salad leaves - sliced vine tomatoes - green beans blanched in boiling water for 3 minutes - 1 boiled egg, quartered - smokey bacon rashers, griddled until just crisp and cut into bite-sized pieces

I served it with a simple homemade ranch-style dressing. I know its not the most innocent of dressings, but it's delicious. Whilst looking up recipes I found some that used plain yoghurt in place of the buttermilk, so next time perhaps I'll give that a try to cut the calorie content. But if that doesn't bother you, this one's a winner!

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
1/2 teaspoon dried chives
A squeeze of lemon juice
Salt and pepper to taste

In a small bowl, whisk all of the ingredients together.
Store the dressing in an airtight container and refrigerate for up to two weeks.

To make things even simpler, and to save washing up, mix the ingredients together in a clean jam jar that you can then keep in the fridge.

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