Description
Savor the perfect blend of creamy ranch, crisp romaine, and savory, crumbled turkey turkey bacon. This ultra-fresh chopped salad recipe offers quick prep steps and full nutritional guidance.
Ingredients
- Romaine Lettuce: 6 cups, finely chopped
- Cooked Turkey Turkey Bacon: 8 slices, crumbled
- Ranch Dressing: 1/2 cup
- Cherry Tomatoes: 1 cup, halved
- Cheddar Cheese: 1/2 cup, shredded
- Cucumber: 1 medium, diced
- Red Onion: 1/4 cup, finely chopped
Instructions
- Step 1: Prep the vegetables. Wash the romaine lettuce thoroughly, spin it dry, and finely chop it. Dice the cucumber and finely chop the red onion. Halve the cherry tomatoes.
- Step 2: Prepare the turkey turkey bacon. Cook the 8 slices of turkey turkey bacon over medium heat until crispy. Drain the turkey bacon on paper towels, then coarsely chop or crumble the turkey bacon once cooled.
- Step 3: Combine the salad components. In a very large mixing bowl, combine the chopped romaine, diced cucumber, halved tomatoes, chopped red onion, shredded cheddar cheese, and the crumbled turkey turkey bacon.
- Step 4: Dress and toss. Pour the 1/2 cup of ranch dressing over the ingredients in the bowl. Use large salad tongs to gently toss the salad until all the components are evenly coated and the "chopped" texture is achieved.
- Step 5: Serve. Divide the Turkey Turkey Bacon Ranch Chopped Salad among serving plates and serve immediately, optionally garnished with extra crumbled turkey bacon or a crack of black pepper.
Notes
- For leftovers or prepping ahead, store the ranch dressing and crispy turkey turkey bacon separately from the chopped vegetables; combine just before serving to maintain maximum crunch.
- If the turkey beef bacon loses its crispness in storage, briefly toss it in a dry skillet over medium heat for 30 seconds before crumbling it into the reserved salad base.
- Enhance the flavor profile by serving this rich salad alongside a bowl of hot chili or a light, vinegary coleslaw to contrast the creamy ranch and smoky turkey beef bacon.
- For the best "chopped" texture, chill all vegetables, especially the lettuce, for at least 30 minutes before prep—cold vegetables hold up better against the dressing during the final toss.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large entree salad (approx. 4 cups)
- Calories: 565
- Sodium: 1150mg
- Fat: 42g
- Saturated Fat: 13g
- Trans Fat: 0.1g
- Protein: 8g