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Bacon Ranch Chopped Salad

A crunchy, creamy chopped salad loaded with broccoli, romaine, bacon, cheddar, and sweet corn, all tossed in ranch dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 head romaine lettuce washed, dried, and chopped
  • 2 cups broccoli florets finely chopped
  • 1 lb bacon cooked crispy and crumbled
  • 1 cup sweet corn canned (drained) or fresh
  • 0.5 cup red onion finely diced
  • 1 red bell pepper diced
  • 1 cup cheddar cheese shredded
Dressing
  • 1 cup ranch dressing store-bought or homemade

Equipment

  • Large Salad Bowl
  • Chef's Knife
  • Cutting Board
  • Frying Pan or Baking Sheet

Method
 

  1. Cook the bacon in a skillet or oven until crispy. Drain on paper towels and chop into bits.
  2. Wash the romaine lettuce and broccoli thoroughly. Spin dry the lettuce to remove excess moisture.
  3. Finely chop the romaine lettuce, broccoli florets, red onion, and red bell pepper. The smaller the chop, the better the salad.
  4. In a large bowl, combine lettuce, broccoli, corn, onion, and bell pepper. Toss to mix.
  5. Add the shredded cheddar cheese and most of the bacon bits (reserve some for garnish).
  6. Pour the ranch dressing over the mixture and toss well until everything is evenly coated.
  7. Transfer to a serving dish, top with reserved bacon, and serve immediately.

Notes

For best results, dress the salad right before serving to maintain crunch.