Spinach and Romaine Salad with Bacon and Buttermilk Dressing


Preheat oven to 375 degrees.

Fry bacon in a large skillet over medium heat. Transfer to a paper-towel lined plate to drain. Cool, then crumble into large pieces.

To make croutons, toss baguette with oil and season with salt and pepper. Spread evenly on a baking sheet and bake until golden brown, tossing halfway through, 15 to 20 minutes.

In a small bowl, whisk together buttermilk, yogurt, vinegar, herbs; season with salt and pepper.

Mix together baby spinach and chopped lettuce in a large salad bowl. Divide among 6 salad bowls then top each with tomatoes, croutons, and bacon. Drizzle dressing over the top.

Serves 6

Recipe by: Beth Blessing, Green BEAN Delivery Chief Nutritionist