Turn your favorite sandwich into your new favorite salad! Hearty and crisp, this salad is topped with a rich, creamy buttermilk dressing, the perfect finishing touch on this fresh lunch favorite.
Preheat oven to 375°F. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper.
Bake until browned and crisp, about 15 minutes. Transfer to a paper towel lined plate to drain. Cool, and then crumble into large pieces.
Make croutons: Toss bread with oil, and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15 to 20 minutes.
Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallion; season with salt and pepper.
Add lettuce, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon.
Note: Storing croutons — Cool completely before transferring to an airtight container. Keep for up to 3 weeks at room temperature. Keep for up to 3 weeks at room temperature.
8 strips bacon (8 ounces)
1/2 baguette (8 ounces), sliced into 3/4-inch cubes (about 4 cups)
2 tablespoons olive oil
Coarse salt and ground pepper
1/3 cup Lehigh Valley Dairy Farms Buttermilk
3 tablespoons reduced fat mayonnaise
2 tablespoons cider vinegar
1 scallion, thinly sliced
1 pound romaine lettuce hearts, chopped
1 pint cherry tomatoes, halved