Description

A hearty, tangy picnic salad featuring crispy bacon, blue cheese, and fresh vegetables that holds up well in the heat, making it the perfect side for summer BBQs.

Ingredients

Scale

2 large heads romaine lettuce hearts, chopped (about 8 cups)
8 slices thick-cut bacon, cooked and crumbled (about 1 cup)
1 small red onion, finely diced (about ½ cup)
2 stalks celery, finely diced (about ½ cup)
1 cup cherry tomatoes, halved
1 cup fresh corn kernels, cooked (from 1 large ear)
½ cup sour cream (full fat)
¼ cup mayonnaise
½ cup blue cheese, crumbled (about 60g)
2 tablespoons apple cider vinegar
1 teaspoon honey
1 clove garlic, minced
Salt and black pepper, to taste
2 tablespoons fresh chives, chopped (for garnish)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange bacon slices in a single layer and bake for 12-15 minutes, flipping halfway, until golden and crispy. Transfer to paper towels to drain and let cool completely before crumbling.
While bacon cooks, wash and thoroughly dry romaine hearts, then chop into bite-sized pieces. Dice red onion and celery. If sensitive to raw onion, soak diced onion in ice water for 10 minutes, then drain.
Halve cherry tomatoes. If using fresh corn, cut kernels off the cob and blanch in boiling water for 2 minutes, then drain, rinse with cold water, and pat dry.
In a small bowl, whisk together sour cream, mayonnaise, crumbled blue cheese, apple cider vinegar, honey, minced garlic, salt, and pepper until smooth. Adjust seasoning if needed.
Once bacon is cool, crumble it into bite-sized pieces.
In a large salad bowl, combine chopped romaine, red onion, celery, tomatoes, and corn. Pour about three-quarters of the dressing over the salad and toss gently to coat.
Add the crumbled bacon and toss again. Taste and add more dressing if desired.
Transfer to a serving bowl, top with remaining dressing if desired, and sprinkle with fresh chives. Serve immediately.

Notes

Cool the bacon completely before adding to the salad to prevent sogginess. Do not dress the salad until ready to serve to maintain crunch. This salad is naturally gluten-free, but check bacon and cheese labels. Can be made ahead by prepping ingredients separately up to 24 hours in advance.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 4
Sodium: 450
Fat: 22
Saturated Fat: 8
Carbohydrates: 12
Fiber: 2
Protein: 12

Keywords: Labor Day salad, picnic salad, bacon salad, blue cheese salad, summer BBQ side, make-ahead salad, romaine salad