BLT Copped Salad

                                         

My Dad gave me my love for cooking.  He loved to cook for family, friends and often brought meals to someone who needed a warm comforting meal.  Natasha was one of his favorite food bloggers.  He loved her recipes plus he loved her adorable videos.  We would often talk about her recipes.  One of his favorite recipes on her blog was her Chicken Wild Rice Soup.  Check it out here.   I got him her cookbook when it came out in 2023.  I now have the cookbook and I'm cooking my way through it.  I love to think of my Dad making some of these same recipes.  I know he's looking over my shoulder telling me to I should add this or that.  I miss you Dad 🩵

                                                  

Today I made Natasha’s California BLT Chopped Salad with Creamy Ranch Dressing.  I made a few changes to scale down to 2 servings and use what I had on hand.  Check out her original recipe here.  I did make easy homemade (small batch) croutons, recipe below.  

Easy Small Batch Croutons

4 cups cubed bread (I used sourdough)

1/4 cup butter, melted

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

Preheat over to 350 degrees.  Combine melted butter, garlic powder, and salt.  Place cubed bread on rimmed sheet pan and drizzle with butter mixture.  Toss until combined.  Bake 15-20 minutes until golden brown.  Allow to cool.  Store in airtight container for up to one week.

For the Creamy BLT Salad Dressing: (This makes extra dressing, enough for 4 salads)

• 3 Tbsp mayonnaise
• 4 Tbsp sour cream
• 1 large garlic clove, minced
• 1/4 cup finely chopped fresh chives or 2 tsps dried chives
• 1/8 tsp black pepper
• 1/4 tsp sea salt, or to taste
•  2-3 Tbsp milk, or add to desired consistency

Ingredients for Salads: (Makes 2 large salads)

• 4 slices cooked bacon* 
• 1 cup croutons
• 1 tomato, diced
• 1 scallion, thinly sliced
• 1-2 heads of romaine lettuce, chopped

Instructions

• Make the dressing first to allow the flavors to meld. In a small bowl, combine 3 Tbsp mayo, 4 Tbsp sour cream, pressed garlic clove, 1/4 cup chives, 1/8 tsp black pepper and 1/4 tsp salt (or season to taste). Stir together then add 2 Tbsp milk, or add milk to desired consistency. Cover and refrigerate until ready to use.
• In two large individual salad bowls, combine lettuce, tomatoes, bacon and croutons. Just before serving, drizzle with dressing (adding it to taste) and toss to combine.

Notes

* I baked the bacon on a foil lined baking sheet 14-15 min at 375˚F.  Bake about 15-20 min until crisp. See