Southern Salad
Experience a taste of true Southern comfort with this vibrant and hearty Southern Salad, a perfect blend of fresh, flavorful ingredients and a creamy homemade buttermilk dressing. This salad brings together crisp mixed greens, juicy cherry tomatoes, crunchy cucumbers, and sweet corn kernels, all topped with smoky crumbled bacon, shredded cheddar cheese, and sliced hard-boiled eggs for a satisfying, protein-packed twist. The dressing—a tangy combination of buttermilk, apple cider vinegar, honey, and fresh dill—adds a delightful Southern flair to every bite. Ready in just 30 minutes and ideal for serving as a light lunch, side dish, or potluck centerpiece, this recipe is the ultimate crowd-pleaser. Perfect for showcasing the best of Southern cuisine, this easy-to-make salad combines fresh produce, bold flavors, and rustic charm for a dish that’s as comforting as it is delicious!
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Recipe Information
Ingredients
- 6 cups mixed greens (spinach, romaine, and arugula)
- 1 cup cherry tomatoes
- 1 large cucumber
- 0.5 medium red onion
- 1 cup sweet corn kernels (cooked or canned, drained)
- 2 large hard-boiled eggs
- 4 slices cooked bacon (crispy and crumbled)
- 0.5 cup cheddar cheese (shredded)
- 0.5 cup buttermilk
- 0.25 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon fresh dill (chopped)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Prepare all the salad ingredients. Wash and dry the mixed greens.
Slice the cherry tomatoes in halves, peel and thinly slice the cucumber, and finely slice the red onion.
Cook the bacon until crispy, then drain on paper towels and crumble into small pieces. Set aside.
Peel and slice the hard-boiled eggs into quarters.
In a large salad bowl, layer the mixed greens, cherry tomatoes, cucumbers, red onion, sweet corn kernels, shredded cheddar cheese, and crumbled bacon. Gently toss to combine.
For the dressing, whisk together the buttermilk, mayonnaise, apple cider vinegar, honey, chopped dill, salt, and black pepper in a small bowl until smooth and well combined.
Drizzle the buttermilk dressing over the salad just before serving or serve it on the side for guests to add as they prefer.
Top the salad with the sliced hard-boiled eggs for a final touch. Serve immediately and enjoy!
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 3095 mg | 135% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 43.2 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 822 mg | 63% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2563 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
