Loaded Salad With Yogurt Dressing

Total Time
Prep 15 mins
Cook 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.

Ingredients Nutrition


  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.