Bacon Asparagus Sun-dried Tomato Salad

with Bacon Ranch Dressing

Roasted asparagus with fresh greens, chopped sun-dried tomatoes, chopped sweet onions, bacon crumbles and topped with a homemade bacon ranch dressing … this salad is so satisfying! And, dare I say, one that could tempt any salad-hater into a territory they might be okay with.

I think the bacon ranch dressing is really what makes it. I tweaked my normal ranch dressing recipe to add a little bacon flavor just by adding this fun little ingredient I found somewhere somehow (I don’t remember where I got it honestly, but yes, it is available on Amazon) … Bacon Salt!

If you don’t want to purchase Bacon Salt (or it’s not available where you live), you can make your own. (Honest moment: I’ve not tried this yet.) Or use another smoked salt. Or just put your ranch dressing in a mini food processor with some bacon. All of these things would work.

But I have to add: the above are suggestions I would try if I couldn’t find bacon salt. I have not yet tried them. If you’re using an alternative, don’t add the regular salt (at least at first). The bacon salt I’m showing here is not very “salty” tasting, so I thought the dressing still needed salt.

In any case, with or without the big slice of bacon on top, this salad is freaking amazing. For the lactose intolerant folks: replace the yogurt and mayo with lactose-free mayo and you are home free!

Bacon Asparagus Sun-dried Tomato Salad

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 - 4 salads 1x

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Ingredients

Scale 1x2x3x

For the Bacon Ranch Dressing:

• 1/4 cup plain non-fat yogurt
• 1/4 cup light mayonnaise
• 1/4 cup low fat milk
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1/4 teaspoon Italian Seasoning
• 1/4 – 1/2 teaspoon bacon salt (to taste)
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon sugar
• A pinch of dried dill
• 1 teaspoon extra virgin olive oil

For the salad:

• Roasted asparagus (instructions below)
• Fresh green leaf lettuce, cleaned and chopped
• 1 – 2 slices cooked bacon (per person), chopped (or add a whole slice on top, to tempt the bacon lovers)
• 1 – 2 Tablespoons sun-dried tomatoes in olive oil, chopped

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Instructions

1. In a small bowl, whisk together all the salad dressing ingredients. Adjust the salt (or bacon salt) to your liking. Set aside.
2. To roast the asparagus: toss the asparagus with 1 teaspoon olive oil and sprinkle lightly with garlic powder and Red Robin Seasoning (or your favorite seasoned salt). Roast at 400 F. for 15 – 20 minutes or until crisp tender and bright green. Let cool a bit.
3. Arrange some green leaf lettuce on your salad plate/bowl. Add the asparagus (whole or chopped), sprinkle with bacon and sun-dried tomatoes, then drizzle with the dressing and enjoy.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Foodie Friends Friday and Hearth & Soul Link Party.