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BLTEI’m proud to say I’m over my salad slump. It’s true. For a while I was struggling with salads because they were all the same, and I was bored. But ever since I decided to try some new and creative salad combinations, I’ve been on a roll.

Here’s another one that takes one of my favorite deli sandwiches (BLT on sourdough) and turns it into a salad.

BLT+E Salad

BLT+E Salad


  • 1/4 cup Greek yogurt
  • 1/4 cup milk (your choice. If you use almond milk, be sure it's not sweetened or flavored)
  • 2 Tbsp ranch dressing mix (I like the simply organic brand)
  • Croutons:
  • 2 Slices sourdough bread
  • 2 TBSP olive oil
  • 2 tsp ranch dressing mix
  • Salad
  • 6 cups romaine lettuce, chopped
  • 4 Hard boiled eggs
  • 1 pint cherry tomatoes
  • 1/4 cup cooked & crumbled bacon


  • Prehead oven 375 degrees
  • Slice bread into 1/2 inch cubes
  • Drizzle with olive oil and toss in ranch powder
  • Bake for 5 minutes, turn croutons, bake for another 5 minutes.
  • Dressing:
  • Wisk all dressing ingredients together until well combined.
  • Salad:
  • Mix romaine lettuce with dressing, reserving a little dressing to drizzle over the top.
  • Separate lettuce onto four plates.
  • Top each plate with remaining ingredients and croutons.
  • Top with a drizzle of ranch dressing.

Serves 4

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Ashley Palmer
Ashley is a Registered Nurse with a Master’s Degree in Human Nutrition. Ashley loves her son, her husband, and lifting heavy things then putting them back down repeatedly. She is a nutrition, fitness and weight loss coach and blogs at www.youtrition.net.


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