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Crunchy Salad with Bacon-Ranch Croutons, Mushrooms, and Goat Cheese
Yields:
4
Prep Time:
35 mins
Total Time:
35 mins
We repeat: Banch. Ranch. Croutons.
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Ingredients
- 4 slices bacon
- 2 thick slices crusty bread, torn into bite-size pieces
- 1 Tbsp. Hidden Valley® Original Ranch® Dips Mix
- 2 Tbsp. extra-virgin olive oil
- 8 oz. cremini mushrooms, sliced
- kosher salt
- 2 oz. fresh goat cheese
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 Tbsp. lemon juice
- Freshly ground black pepper
- 1 romaine heart, chopped
- 2 oz. baby kale
Directions
- Step 1Preheat oven to 400 degrees F. Cook bacon in a large skillet over medium heat until crispy, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate, reserving fat, and let cool, then break into pieces.
- Step 2In a medium bowl, toss bread pieces with bacon fat and Hidden Valley® Original Ranch® Dips Mix until fully coated. Spread on rimmed baking sheet and bake until golden and toasted, 8 to 10 minutes.
- Step 3Heat olive oil in same skillet over medium-high. Add mushrooms, season with salt, and cook, tossing occasionally, until golden and tender, 6 to 8 minutes. Set aside.
- Step 4 Meanwhile, in a large salad bowl, whisk together goat cheese, buttermilk, mayonnaise, sour cream, and lemon juice; season with salt and pepper. Add romaine, kale, mushrooms, bacon, and croutons and toss to coat.
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