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
Ingredients
- 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
Directions
-
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.
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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.
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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.
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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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