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Marry Me Salad

Marry Me Salad

Marry Me Salad combines crisp greens, crispy bacon, parmesan cheese, sun-dried tomatoes, and a creamy garlic dressing for a rich yet balanced flavor profile. It delivers crunchy, savory, tangy, and creamy textures in every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: American, Italian-Inspired
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Large Head Romaine Lettuce
  • 2 cups Baby Arugula
  • 6 Slices Thick-Cut Bacon
  • 1/2 cup Sun-Dried Tomatoes in Oil
  • 1/2 cup Shaved Parmesan Cheese
  • 1/2 cup Garlic Croutons
  • 1/4 cup Thinly Sliced Red Onion
Creamy Garlic Dressing
  • 1/3 cup Mayonnaise
  • 2 tbsp Greek Yogurt
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 Garlic Clove
  • 2 tbsp Extra-Virgin Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Cracked Black Pepper
  • 1/4 tsp Crushed Red Pepper Flakes

Equipment

  • Large salad bowl
  • Skillet
  • Sharp chef’s knife
  • Whisk
  • Cutting board

Method
 

  1. Wash the romaine lettuce and arugula thoroughly, then dry completely using a salad spinner. Any moisture left behind will weaken the dressing and soften the greens too quickly.
  2. Cook the bacon in a skillet over medium heat until deeply crisp. Transfer to paper towels and crumble once cooled.
  3. In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, grated garlic, olive oil, salt, black pepper and crushed red pepper flakes until smooth and creamy.
  4. Slice the sun-dried tomatoes and red onion into thin, even strips so they distribute evenly throughout the salad.
  5. In a large salad bowl, combine romaine lettuce, arugula, sun-dried tomatoes, red onion, and half of the parmesan cheese.
  6. Drizzle in the dressing gradually while tossing gently from the bottom upward to coat the greens without bruising them.
  7. Add the crumbled bacon and garlic croutons last so they stay crisp instead of absorbing moisture too early.
  8. Finish with the remaining shaved parmesan and an extra crack of black pepper just before serving.

Notes

Dress sturdy greens like romaine first, then fold in delicate greens like arugula afterward. It keeps the peppery leaves from collapsing under heavy tossing.