Striped Salad with Hearts of Romaine and Bacon, Green Goddess Dressing

This salad works well as a side or stands strong enough to be served as a meal.
Dish type
Ready in
60 minutes


  • 1 pound hearts of romaine lettuce, chopped (about 12 cups)
  • 12 slices Smithfield Hometown Original Bacon
  • 1 pound golden or red beets, tops removed
  • 1/4 cup vinegar (red wine, cider or white)
  • 2 avocados, pitted, peeled and cut into large bite-size chunks
  • 1 pint cherry tomatoes, halved
  • 1 cup blue cheese, crumbled (about 6 ounces)
  • Green Goddess Avocado Dressing
  • 1/2 avocado
  • 1/2 cup mayonnaise
  • 1/2 cup cup sour cream (or Greek yogurt)
  • 2 tsp teaspoons anchovy paste (use half for a milder flavored dressing)
  • 2 cloves garlic, chopped
  • 1/2 cup sliced green onions (about 4 onions)
  • 1/3 cup thinly sliced fresh basil leaves (about ¾ ounce package)
  • 1 tbsp fresh tarragon leaves (or parsley if preferred), chopped
  • 1 lemon
  • Kosher salt
  • freshly ground black pepper


Ready in
60 minutes
  1. Salad: In medium saucepot, add beets (skins intact) and vinegar and cover with cold water by about 1 inch. Bring to boil over high heat and reduce to simmer and cook for 40-50 minutes or until fork tender. Drain and shock with cold water until cooled. Peel beets and dice into ½-inch cubes and reserve.
  2. Preheat oven to 375°F and lay bacon out on rimmed baking sheet in a single layer. Bake for 12-17 minutes or until just crisp or desired doneness. Drain on paper towels and cut into ½-inch slices.
  3. Spread out romaine lettuce onto serving platter and top neatly, in rows, with prepared bacon, beets, avocado, tomatoes and blue cheese. Serve with green goddess avocado dressing to serve!
  4. Green Goddess Avocado Dressing: In blender, grate 1 teaspoon zest and squeeze ¼ cup juice. Add remaining ingredients and blend until smooth and reserve until needed. Makes about 2 cups.