Ingredients

The following ingredients have 5 Servings
  • 6 cups slivered romaine lettuce (or a combination of iceberg and romaine, for more crunch)
  • 8 slices bacon (cooked and roughly crumbled (see Cooking Tip 1))
  • 3 hard boiled eggs (peeled and large diced (see Cooking Tip 2))
  • 1 pint (2 cups) cherry tomatoes (halved or 2 cups diced ripe tomatoes)
  • 2 cups lightly cooked corn kernels
  • 2 cups diced zucchini
  • 1 15.5 ounce can chickpeas (, drained and rinsed)
  • ½ cup slivered or diced red onions
  • ½ cup crumbled feta or blue cheese
  • Kosher salt and freshly ground black pepper (to taste)
  • ½ cup Buttermilk-Thyme Dressing (or to taste (recipe follows))
  • ½ cup buttermilk (shaken)
  • 2 tablespoons sour cream or Greek yogurt
  • 1 tablespoon Dijon mustard
  • 2 teaspoons white wine vinegar
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon minced garlic
  • Kosher or coarse salt and freshly ground black pepper (to taste)

Instruction

  • For the Salad: Distribute the lettuce over a large serving platter or shallow bowl.
  • Make nice neat rows over the lettuce of the crumbled bacon, hard boiled eggs, tomatoes, corn, zucchini, chickpeas, onion, and feta (the order is of no consequence, whatever strikes you).
  • For the Dressing: In a small container or jar, add the buttermilk, sour cream, mustard, vinegar, olive oil, thyme, garlic and salt and pepper. Shake well. You can drizzle the Buttermilk-Thyme Dressing over the salad, or serve it on the side. Keep in the fridge for up to 5 days and shake well before using to dress the salad.