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
Spicy Brown Sugar Bacon
of thick, center-cut, pork bacon, uncooked
packed dark brown sugar
ground chili powder
Greek Yogurt Ranch Dressing and Salad
fresh parsley, chopped
fresh dill, removed from sprigs
fresh chives, chopped
fresh basil, chopped
whole clove of garlic
plain, Greek yogurt
ground black pepper
large Romaine leaves
crumbled Feta Cheese
In This Recipe
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.
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.
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.
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.
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.
Put all of the ingredients in the bowl of a food processor and process on high until smooth.
You may need to add a bit more buttermilk or water, depending on how thick or thin you like the consistency of your dressing.
Pour the dressing in two 6 oz. canning jars fitted with lids.
Top each romaine leaf with about 2 T. of crumbled bacon, drizzle with dressing, and top with about 2 T. of crumbled feta.