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blt chopped salad with herb & yogurt dressing

Servings: 4 dinner salads
Author: Taylor Ellingson

Ingredients

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

Instructions

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 make the dressing:

  • Combine all ingredients and whisk well to combine. Refrigerate until ready to use.

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!