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Friday, April 25, 2014

BLT Salad with Sriracha Ranch Dressing

BLT Salad with Sriracha Ranch Dressing
BLT Salad with Sriracha Ranch Dressing
One of the best parts of maternity leave, besides hanging with Brecken of course, is being around during the day. Do you have any idea how much easier it is to run errands or go to the grocery store on a Wednesday at 10 am vs. after work?! Another bonus? Lunch dates! Lunch at work consists of scarfing down whatever I've packed in about fifteen minutes before getting back at it...a far cry from the leisurely lunches I've had at home or, better yet, out with friends.
Pin ItBLT Salad with Sriracha Ranch Dressing

Twice since I've been on leave, I've gone to Half & Half restaurant. I had previously been for breakfast (review here) and now it's one of my new favorite lunch spots. The first time my sister and I went and fell in love with a chicken salad that I still plan to recreate. More recently, my friend Maggie and I went and I ordered the arugula BLT with sriracha ranch. It won me over and not a week later I was making my own version at home!

I used mustard greens rather than arugula because I already had them on hand and I figured they were a decent substitute, but if you're making, I would go with the tender arugula (or whatever your favorite green is!). The salad is simple, much like a classic BLT, but the sriracha ranch dressing makes it something special. Even better, I made my dressing with a Greek yogurt, instead of mayonnaise, base to try and keep things on the healthier side. The only change I'd make next time would be to add some homemade croutons, like the ones in my panzanella caprese

Since my maternity leave is up in a few short days, I'll have to stick to recreations of my favorite lunch dates...and this salad will definitely make the list again!

One Year Ago: Green Salad with Honey Lemon Vinaigrette and Southwestern Lentil and Rice Stuffed Peppers
Two Years Ago: Arugula Salad with Browned Butter Vinaigrette and Turkey Burger Sliders
Three Years Ago: Breakfast Tortilla Strata 
Four Years Ago: Whole Wheat Baguettes and Pasta and Shrimp Primavera

BLT Salad with Sriracha Ranch Dressing
inspired by Half & Half Restaurant
*serves 2 as a main dish

-8 cups greens (recommend arugula)
-4-6 slices bacon, cooked and chopped into half-inch pieces
-4 roma tomatoes, cut into small pieces

for the dressing:
-1/2 cup Greek yogurt
-1 tsp dried dill
-salt and pepper, to taste
-1 clove garlic
-4 tbsp olive oil
-2 tbsp parmesan
-1/2 to 1 tsp Sriracha (start with 1/2 tsp, add additional if desired)

1. To make the dressing, combine the yogurt, dill, garlic, olive oil, and parmesan in a blender or food processor, and process until smooth. Season with salt and pepper. Stir in 1/2 tsp Sriracha and taste, adding an additional 1/2 tsp Sriracha if desired.
2. To make the salad, toss the greens with the bacon, tomatoes, and dressing. Serve immediately.