Teenager Salad
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 432
- Total Fat
- 37
- Saturated Fat
- 12
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 14
- Cholesterol
- 53
- Sodium
- 608
- Total: 40 min
- Active: 20 min
Ingredients
Salad:
12 slices bacon
2 ears corn, kernels removed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
4 cups baby spinach
2 hearts of romaine, chopped into bite-size chunks
1 head iceberg lettuce, chopped into bite-size chunks
2 cups shredded Monterey Jack
2 cups shredded carrots
Greek Yogurt Ranch Dressing:
1/4 cup buttermilk
1/4 cup fresh flat-leaf parsley, minced
2 tablespoons minced fresh dill
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/8 teaspoon cayenne
Dash of hot sauce
1 clove garlic, pressed
Juice and zest of 1/2 lemon
3/4 cup mayonnaise
3/4 cup full-fat Greek yogurt
Directions
- For the salad: Preheat the oven to 375 degrees F. Line a baking sheet with foil.
- Arrange the bacon on the lined baking sheet without overlapping. Bake until crisp, about 15 minutes. Transfer the bacon to paper towels to drain. When cool, chop into pieces.
- Toss the corn kernels in the olive oil. Season with salt and pepper. Place on a second baking sheet and bake until bright yellow and slightly charred, about 15 minutes. Let cool while you make the other ingredients.
- Arrange the spinach, romaine and iceberg in a large foil pan or serving bowl, tossing them to mix. Sprinkle over the cheese and carrots. Sprinkle the bacon and corn over the salad. Serve immediately or cover with a damp paper towel and plastic wrap and refrigerate until ready to serve.
- For the Greek yogurt ranch dressing: Meanwhile, add the buttermilk, parsley, dill, Worcestershire, pepper, paprika, cayenne, hot sauce, garlic and lemon zest and juice to a medium bowl. Whisk to combine. Add the mayonnaise and Greek yogurt. Whisk until smooth. Taste and adjust the seasoning if needed.
- To serve, drizzle the dressing over the salad.