Ingredients
- 1 head butter lettuce
- washed
- spun dry and torn or cut into bite-size pieces
- 1/2 head red leaf lettuce
- washed
- spun dry and torn or cut into bite-size pieces
- 3/4 cup Ranch Dressing
- recipe follows
- 1 cup Croutons
- recipe follows
- 1 pint cherry or grape tomatoes
- cut in 1/2
- 2 ripe avocados
- halved
- pitted and flesh diced
- 2 pieces bacon
- cooked until crisp and crumbled
- 1/3 cup sour cream
- 1/2 cup mayonnaise
- 1 cup buttermilk
- 3 tablespoons freshly chopped chives
- 2 tablespoons freshly chopped Italian parsley leaves
- 1/2 teaspoon dried dill
- 1 teaspoon salt
- divided
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- plus more for sprinkling
- 1 teaspoon freshly cracked black pepper
- 1/4 teaspoon cayenne
- 1/2 teaspoon paprika
- 2 teaspoons dried parsley
- 1 teaspoon dried basil
- 2 teaspoons garlic paste
- (2 cloves garlic smashed with the flat side of a knife and a sprinkle of salt
- to make paste)
- 1/3 cup extra-virgin olive oil
- 4 cups cubed stale Italian bread
- cut into
Instructions
- In a chilled salad bowl, add the greens and lightly coat the inside of the bowl with Ranch Dressing.
- Add the Croutons and toss lightly.
- Garnish with the tomatoes, avocado and bacon, serve immediately.
- 1 tablespoon garlic paste, (use half of the salt and 5 cloves garlic smashed with the flat side of a knife, to make paste
- In a medium bowl, combine the ingredients and blend well with fork or stick blender.
- Cover and refrigerate for at least 1 hour before serving.
- Preheat the oven to 325 degrees F.
- In a large bowl, combine all the ingredients, except the bread, until well combined.
- Adjust the seasoning, if needed.
- Add in the bread and mix well with your hands, tossing to coat all sides of cubes.
- Pour out onto a baking sheet and spread evenly.
- Bake in the oven for 20 to 30 minutes, turning after 10 minutes.
- Remove from the oven and let cool.
- Store in an airtight container.
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