blt chopped salad with herb & yogurt dressing
Servings: 4 dinner salads
for the salad:
- 1 ½ cups corn fresh or frozen, cooked
- 1 tablespoon olive oil
- 6-8 slices bacon cooked and diced
- 1 avocado sliced
- 3 hearts of romaine washed and chopped
- 2 cups cherry tomatoes diced
- ½ cup feta cheese crumbled
for the dressing:
- 6 oz plain Greek yogurt
- ¼ cup mayonnaise I used olive oil mayo
- 2 tablespoon olive oil
- 2 tablespoon fresh dill chopped
- 2 tablespoon fresh parsley chopped
- 1 tablespoon chives or green onions chopped
- juice of 1 lemon
- 2-4 tablespoon milk depending on how thick/thin you want it
- ½ teaspoon salt
To make the salad:
Preheat oven to 425 degrees F.
Line baking sheet with foil or just spray with cooking spray.
Toss corn in 1 tablespoon olive oil and season with salt and pepper.
Place on baking sheet and roast in preheated oven for 20-25 minutes, until golden brown.
Meanwhile, you can make the dressing, cook the bacon, chop the lettuce, tomatoes, and avocado.
To assemble:
Fill salad bowls evenly with lettuce.
Top with crumbled cooked bacon, chopped tomatoes, roasted corn, sliced avocado, and crumbled feta cheese.
Drizzle with dressing.
Enjoy!