Firebirds Wood Fired Grill BLT Salad Recipe
Copycat Firebirds BLT salad with roasted garlic ranch
Ingredients
For the roasted garlic ranch:
- 1 head Garlic
- 1-2 tbsp Olive oil
- 1/2 cup Sour cream, full fat
- 2 tbsp Mayonnaise
- 2-3 tbsp Heavy cream
- 2 tbsp Fresh dill, chopped
- 1 tsp Kosher salt
- Fresh cracked black pepper
For the salad:
- 6 cups Chopped lettuce, about 2 heads of lettuce
- 2 pints Cherry or grape tomatoes, halved
- 8-10 strips Bacon, cooked and chopped
- Sliced avocado, if desired*
Instructions
For the roasted garlic ranch:
- Preheat oven to 400 degrees F. Take your head of garlic and slice the top off, exposing all the garlic cloves. Place the garlic on a sheet of aluminum foil, drizzle with 1-2 tablespoons and wrap tight in foil. Place on a baking sheet and roast for 20-25 minutes until fragrant and tender.*
- Once garlic has cooled, squeeze out cloves and give a rough chop. In a mason jar combine sour cream, heavy cream, mayo, chopped dill, roasted garlic, salt, and pepper. Shake well to combine, adjust seasoning as needed. Let chill.
For the salad:
- In a large mixing bowl combine the lettuce, cherry tomatoes, and chopped bacon. Top with garlic ranch and toss well to combine, serve with avocado or additional toppings and serve immediately!
Notes
*See above for other topping ideas!
*I like to roast my garlic while my bacon cooks in the other, you can also just use raw minced garlic.
*Dressing can also be made in a blender or food processor
*This salad is best served immediately, if needed for later, prepare the salad but wait to dress until just before serving.
Nutrition
Serving: 1servingCalories: 254kcalCarbohydrates: 11gProtein: 7gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 38mgSodium: 635mgPotassium: 583mgFiber: 3gSugar: 6gVitamin A: 1893IUVitamin C: 25mgCalcium: 62mgIron: 1mg