Ranch Chopped Salad

Ingredients

• 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

Directions

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.