Loaded Salad With Yogurt Dressing

Total Time
15 mins
0 mins

I adapted this from a salad recipe I received from the American Dairy Association. It's filling and nice for a light meal with a bowl of warm soup. I love that this salad is so flexible in allowing substitutions based on what you have on hand. Fat free and low fat dairy products have successfully been used in this. I try to avoid adding any additional salt to our meals, so you may want to sample the dressing before serving and see if you prefer to add some.

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  1. Top lettuce with the tomato, onion, cucumber, avocado, bacon, egg, and cheese.
  2. Prepare yogurt dressing by combining all ingredients in a blender or food processor and pulsing until smooth.
  3. Drizzle dressing over salad and toss to cover.
Most Helpful

5 5

AWESOME salad. The only changes I made were to use arugula in place of romaine and vegan bacon chips instead of real bacon. SO good. Note that a little dressing goes a long way, so be scant with it to start. My yogurt was fat free Greek yogurt which worked perfectly. WHOOPS. . .just realized I forgot to add the cheese. . .and it's fabulous without :) Made for Veg*n Tag and will definitely be made again!!!

Great salad. More filling because it's got the egg, bacon and cheese. We had a lot of dressing left over. I forgot to buy avocado and I had to sub in regular onion for the chives because that's what I had on hand. We used 2 eggs and had extra bacon on ours (who's going to cook only 1 strip of bacon?).

4 5

This is a very good dinner salad! All the veggies go great together and the egg adds colour, taste and nutrition. YUM!
The yogurt dressing is so light and tasty, I will use it for other salads as well.
THANK YOU SO MUCH for sharing this keeper with us, starry!
Made and reviewed for Veggie Swap #35 June 2011.