Ranch Chopped Salad


  • 12 slices bacon, chopped
  • 1 c. mayonnaise
  • 1/2 c. fresh parsley, chopped
  • 1/2 c. sour cream
  • 1/4 c. buttermilk
  • 2 tbsp. chopped fresh chives
  • 1 garlic clove, minced
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 head iceberg lettuce, chopped
  • 1 pt. grape tomatoes, quartered
  • 1 bunch scallions, thinly sliced
  • 2 c. shredded cheddar cheese


  1. Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until crispy, about 10 minutes. Drain on a paper towel-lined plate and set aside.
  2. For the dressing: Whisk the mayonnaise, parsley, sour cream, buttermilk, chives and garlic in a medium bowl until smooth. Season with the salt and black pepper.
  3. Combine the lettuce, tomatoes, scallions, bacon and all but 1⁄2 cup of the cheese in a large bowl. Add the dressing and toss to coat. Sprinkle with the remaining cheese.

5 thoughts on “Ranch Chopped Salad

Comments are closed.

Upcoming Events