3romaine hearts, about 1 pound, trimmed and chopped into bite-size pieces
6slicesbaconcooked crisp and chopped
¾cupthinly sliced cucumber
½cupshredded cheddar cheese
¼cupthinly sliced green onions
1/2cupbuttermilk or regular milk
3tablespoonsfresh chopped parsley
2tablespoonsfresh chopped chives
1-2teaspoonslemon juicefreshly squeezed
Kosher salt and black pepperto taste
Whisk dressing ingredients together in a small bowl until well combined. Refrigerate until ready to use; and up to 1 week.
Wash lettuce and dry with a salad spinner. Add to a large salad bowl.
Top with tomatoes, carrots, bacon, cucumber, cheddar cheese and green onions. Toss.
If you know you’ll be eating the entire salad, you can toss with the dressing, otherwise, serve salad on plates or in bowls and let each person add their own dressing and croutons.
All of the salad ingredients are suggestions and can be easily customized to suit your taste. StorageDressing: The homemade dressing can be stored in the fridge for up to 1 week. If you don’t plan on eating the entire salad, I recommend not adding dressing to the entire thing. Salad that is already tossed in the dressing doesn’t store well.Salad: Without the dressing, you can store the salad in the fridge for up to 3 days. For best results, transfer to an airtight container or resealable plastic bag and place a paper towel inside to catch any excess moisture.