Romaine lettuce with homemade dressing

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 794, total fat 79 G., saturated fats 21 G., proteins 14 G., carbohydrates 9 G., fiber 3 G., cholesterol 91 mg, sodium 878 mg, sugar 5 G.

Homemade ranch dressing with buttermilk, cheddar, and bacon is so delicious, you'll want to use it in more than just this salad. Ree Drummond drizzles the dressing over a whole wedge of romaine lettuce, tops it with tomato slices and fried bacon, and serves it as a stunning appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 strips of bacon
0.5 tbsp. mayonnaise
1/4 cup sour cream
1/4 cup grated cheddar
3 tbsp. sour milk or kefir
1 tbsp chopped fresh parsley
2 tsp chopped fresh dill
0.5 tsp garlic powder
1/4 tsp freshly ground black pepper
White vinegar, for dressing
1 Romano heart, halved
1/4 cup chopped plum tomatoes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: romaine lettuce, plum tomatoes, cheddar cheese, dill, mayonnaise, sour cream, sour milk, kefir, bacon, ranch sauce

Cooking the dish according to the recipe:

In a medium skillet over medium heat, fry the bacon strips until lightly crisp, 5–8 minutes. Drain on paper towels and set aside to cool.
In a medium bowl, combine the mayonnaise, sour cream, grated cheddar (reserve 2 tablespoons for serving), buttermilk, parsley, dill, garlic powder, pepper, and vinegar until smooth. Finely chop half the bacon and add to the bowl with the dressing. Coarsely chop the other half of the bacon and set aside for serving.