Begin by frying the bacon until it’s crispy. Once done, let it cool and crumble into pieces.

In a large bowl, combine sour cream, ranch dip mix, dry mustard, mayonnaise, buttermilk, and whole milk. Mix until smooth and creamy.

In another bowl, toss the romaine and iceberg lettuce with the diced tomatoes, then add in the crispy bacon.

Pour the dressing over the salad and toss gently until everything is evenly coated.

Enjoy immediately or chill in the fridge for a bit before serving for enhanced flavors.