Dilled Bacon Chopped Salad with Blue Cheese and Creamy Dressing
A fresh take on chopped salad featuring crisp romaine, cucumber, and red onion tossed with hard-boiled eggs, crumbled bacon, and tangy blue cheese. The star is the homemade creamy dill dressing enriched with bacon fat for extra richness. Perfect as a hearty lunch or side dish for barbecues and casual dinners. The combination of fresh dill, smoky bacon, and pungent blue cheese creates layers of flavor that complement the crisp vegetables beautifully.
Ingredients
- 1 cup sour cream
- ½ cup mayo, homeade or good quality
- 1 clove garlic, mashed or pressed
- ½ cup fresh dill, minced
- 2 tablespoons milk
- 6 slices bacon, crisp cooked, reserving a tablespoon of the rendered bacon fat
- salt(optional)
- ¼ tablespoon black pepper
- 1 large heart of romaine lettuce, chopped
- ⅓ English cucumber, thinly sliced and then each slice halved
- ½ cup red onion, thinly sliced, chopped
- 2 hard boiled eggs
- ¾ cup blue cheese, crumbled
Instructions
- 1
Combine sour cream, mayo, fresh dill, salt, pepper and milk
- 2
Crumble 2 slices of bacon very finely and add to dressing along with rendered bacon fat
- 3
Refrigerate dressing until ready to serve
- 4
Combine chopped lettuce, cucumbers and onions
- 5
Chop remaining bacon and eggs and add to vegetable mix
- 6
Gently fold in blue cheese
- 7
Serve with the dilled bacon dressing
Tips
Reserve bacon fat when cooking bacon - it adds incredible flavor to the dressing and prevents waste
Make the dressing ahead of time and refrigerate to let flavors meld together
Add the blue cheese last and fold gently to prevent it from breaking down too much
Good to Know
Refrigerate assembled salad for up to 2 days, though best served fresh
Dressing can be made up to 3 days ahead and refrigerated
Serve immediately after assembling to maintain crisp texture
Common Mistakes
Don't overdress the salad to avoid wilting the lettuce
Reserve some bacon fat when cooking to enhance dressing flavor
Substitutions
FAQ
Can I make this salad ahead of time?
The dressing can be made 3 days ahead, but assemble the salad just before serving to keep vegetables crisp and prevent soggy lettuce.
What if I don't have blue cheese?
Feta, goat cheese, or sharp cheddar work well as substitutes. Adjust quantity to taste as these cheeses have different intensity levels.
How long will leftovers keep?
Dressed salad keeps 1-2 days refrigerated, though texture is best when fresh. Store undressed components separately for better results.