Potluck BLT Salad and Buttermilk Ranch Platter
Take the best parts of a favorite sandwich, pair it with homemade ranch, and create a beautiful platter perfect for any crowd.
Ingredients
Dressing
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1-2 garlic cloves minced
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 tsp dried dill
- 1/4 cup finely chopped chives plus more for garnish
- 2 tsp fresh lemon juice
- 2-3 dashes Tabasco
Salad
- 2 packages Green Giant Little Gems Lettuce Hearts end cut off and sliced in half lengthwise
- 1 handful spinach leaves optional
- 8 ounces cherry tomatoes cut in half
- 6-8 slices of cooked thick cut bacon cut into small pieces
- salt and pepper to taste
- chives for garnish
Instructions
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Combine all ingredients for the dressing in a bowl and whisk to combine well.
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Adjust seasonings according to taste.
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Transfer to a mason jar for easy storage and transport.
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Chill in refrigerator until ready to serve.
Salad
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Scatter the spinach leaves on a large platter. This will help the lettuce hearts from sliding and add some color too.
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Arrange the sliced lettuce hearts on a platter.
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Scatter the tomatoes and the bacon on top.
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Garnish with the chives.
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Sprinkle with salt and pepper to taste.
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Cover and chill until ready to serve.
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Drizzle the buttermilk over the salad. Serve additional dressing on the side.
Recipe Notes
For a more substantial and hearty salad, add fresh croutons.
Dressing will thicken as it chills. The garlic will become more intense the longer it sits, so if less garlic punch is desired, just use one clove. It can be kept in the refrigerator up to 4 days.