Simple Romaine Salad, with Greek Yogurt Ranch Dressing, Candied Bacon, and Feta

By • September 6, 2012 • 0 Comments



Author Notes: This salad is super simple, it's what it has on it that makes it spectacular! Think crisp romaine leaves dressed with a healthy fresh herb greek yogurt ranch dressing, spicy brown sugar candied bacon, and feta cheese!misschels

Serves 4

Spicy Brown Sugar Bacon

  • 8 pieces of thick, center-cut, pork bacon, uncooked
  • 1/4 cup packed dark brown sugar
  • 1/2 teaspoon ground chili powder
  • 2 tablespoons honey
  • 1 tablespoon water

Greek Yogurt Ranch Dressing and Salad

  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, removed from sprigs
  • 1 tablespoon fresh chives, chopped
  • 1.5 tablespoons fresh basil, chopped
  • 1 whole clove of garlic
  • 1 cup plain, Greek yogurt
  • 2 tablespoons low-fat buttermilk
  • 1/2 teaspoon ground black pepper
  • 1 pinch salt
  • 8 large Romaine leaves
  • 1/2 cup crumbled Feta Cheese
  1. On a piece of parchment paper, lay the bacon slices (fat side up) on top of one another in an angled position. Combine all of the glaze ingredients in a small bowl.
  2. Pour the glaze evenly over the bacon. Use the back of a large spoon to spread the mixture out over each piece of bacon. Cover the bacon in plastic wrap and refrigerate for at least 1 hour.
  3. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.Place each strip of bacon on the prepared baking sheet in a single layer.
  4. Bake the bacon until slightly brown and crispy. About 15-18 minutes. Watch carefully because it might burn! I placed the baking sheet on a rack in the middle of the oven to avoid this.
  5. Let the bacon cool on the pan for 3 minutes before using tongs to transfer to a cutting board. Once completely cool, chop the bacon into crumbles, using a large serrated knife. Set aside.
  6. Put all of the ingredients in the bowl of a food processor and process on high until smooth.
  7. You may need to add a bit more buttermilk or water, depending on how thick or thin you like the consistency of your dressing.
  8. Pour the dressing in two 6 oz. canning jars fitted with lids.
  9. Top each romaine leaf with about 2 T. of crumbled bacon, drizzle with dressing, and top with about 2 T. of crumbled feta.
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