Classic Southern Salad

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If you're looking for the best Southern salad, you're in the right place! Crisp lettuce, smoky bacon, creamy cheddar, tomatoes, crunchy croutons, tangy buttermilk dressing ... this fully loaded salad has it all.

Prep Time20

Cook Time0

Total Time20

Servings: Servings

Calories: 280kcal

Ingredients

For the Salad:

2 romaine hearts chopped
8 ounces grape tomatoes halved
1 English cucumber diced
3 boiled eggs sliced
4 ounces cheddar cheese shredded
1 cup croutons
1/2 cup bacon bits

Buttermilk Dressing

¾ cup buttermilk divided
½ cup sour cream
¼ cup mayonnaise
2 teaspoons fresh lemon juice
¼ cup finely chopped fresh chives
1 garlic clove pressed
½ teaspoon dried dill
¼ teaspoon salt
¼ teaspoon pepper

Instructions

To make the buttermilk dressing, in a medium bowl, whisk together buttermilk, sour cream, mayonnaise, lemon juice, chives, garlic, dill, salt and pepper. Set aside.
To assemble the salad, add the chopped romaine to a large bowl. Top with tomatoes, cucumber, boiled eggs, shredded cheddar, croutons, and bacon bits.
Toss before serving with the buttermilk dressing drizzled over the top of the salad, or on the side to top to taste.

Notes

To prep ahead:

Prepare the dressing and keep separate. Prepare the salad by combining, the chopped romaine with tomatoes and cucumber. Add the boiled eggs, shredded cheddar, croutons, and bacon bits right before serving.

Substitutions:

Romaine hearts: You can swap in another sturdy, mild lettuce if you prefer.
Cheddar cheese: Feel free to use your favorite cheese. Monterey Jack, Pepper Jack, or mozzarella would all be delicious.

How to Store: Store undressed salad and dressing separately in airtight containers in the fridge for 2-3 days. Dress the salad right before serving.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

Nutrition