1. Cook the Bacon

In a skillet over medium heat, cook the bacon until crispy, turning occasionally.

Alternatively, bake bacon in the oven at 400°F (200°C) for 15-20 minutes for a hands-off approach.

Once cooked, transfer bacon to a paper towel-lined plate to drain excess grease.

Once cooled, crumble the bacon into small pieces and set aside.

2. Prepare the Salad Base

Combine 2-3 cups of romaine and iceberg lettuce mix and 1.5 ounces of diced tomatoes in a large mixing bowl.

Toss gently to distribute the ingredients evenly.

3. Make the Homemade Ranch Dressing

In a separate bowl, combine 1 (16-ounce) container of sour cream, 1 packet of ranch dip mix, and 1/8 teaspoon of dry mustard.

Add 2 cups of mayonnaise, 1/2 cup of buttermilk, and 1/2 cup of whole milk to the mixture.

Whisk together until the dressing is smooth and creamy. Taste and adjust seasoning if necessary.

4. Combine Salad and Dressing

Pour the homemade ranch dressing over the salad mixture.

Use tongs or salad servers to toss the salad thoroughly, ensuring every leaf is coated with the creamy dressing.

5. Add the Crumbled Bacon

Sprinkle the crumbled bacon evenly over the top of the salad.

Toss gently to incorporate the bacon throughout the salad.

6. Serve and Enjoy

Transfer the salad to serving bowls or plates.

For an extra touch, garnish with a sprinkle of freshly cracked black pepper or a drizzle of olive oil.

Serve immediately and enjoy your delicious Lexingtonian House Salad!