Categories: Salad

Ingredients

• 12 slices bacon, chopped
• 1 cup mayo
• 1/2 cup fresh parsley, chopped
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 2 tbsp chopped fresh chives
• 1 garlic clove, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 head iceberg, chopped
• 1 pint grape tomatoes, quartered
• 1 bunch scallions, thinly sliced
• 2 cups shredded cheddar

Directions

1. Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until crispy, about 10 minutes. Drain on a paper towel-lined plate and set aside.

2. For the dressing: Whisk the mayo, parsley, sour cream, buttermilk, chives and garlic in a medium bowl until smooth. Season with the salt and black pepper.

3. Combine the lettuce, tomatoes, scallion, bacon and all but 1/2 cup of the cheese in a large bowl. Add the dressing and toss to coat. Sprinkle with the remaining cheese.

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