Endive, Avocado & Bacon Salad with Chipotle Ranch Dressing



¼ cup whole milk

2 tbsp mayonnaise

2 tbsp Greek yogurt

2 tbsp fresh lime juice

2 cloves garlic, minced

1 chipotle pepper in adobo, minced

1 tsp dried dill weed

½ tsp salt

¼ tsp pepper


4 heads California Endive, ends removed, chopped

1 avocado, chopped

1 cup grape tomatoes, chopped

8 slices bacon, cooked crisp and crumbled

¼ cup shredded cheddar cheese


1. For the dressing, combine all ingredients in a sealable glass jar and shake vigorously.

2. For the salad, divide chopped endive among four salad plates. Sprinkle with avocado, tomatoes, bacon and cheese.

3. Drizzle with 1 tbsp dressing and pass the remaining dressing at the table. Serves 4. 

Carolyn Ketchum is one of five food bloggers associated with our OnDiva ambassadorship.  She is the writer and recipe developer behind the food blog, All Day I Dream About Food.