Wedge Salad
This wedge salad recipe is super simple to make and so yummy. Better than a restaurant! Made with bacon, cucumber tomato, homemade ranch.
Ingredients
For assembling the salad
- 1 head iceberg lettuce
- 3/4 cup ranch dressing plus extra for serving, see ingredients below
- 1/2 cup cucumber finely diced
- 1 cup tomato diced
- 4 slices bacon cooked and diced - I use more if slices are small
For the ranch dressing
- 1/3 cup buttermilk (I have substituted regular milk with great results)
- 1/4 cup sour cream
- 1/4 cup mayo
- 2 garlic cloves minced, small or 1 large
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dill
- 1/2 teaspoon chives
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
Whisk or blend ranch dressing ingredients together, and set aside.
-
Core the lettuce by taking a small knife and tracing around the stem. The core will pop right out, as seen in the photos above.
-
Place the head of lettuce, core side down, on a cutting board. Cut into for equal parts by using your knife to make a giant + sign.
-
Place each wedge on a salad plate, and drizzle with about 3 Tablespoons of ranch dressing.
-
Sprinkle on the cucumber, tomatoes and bacon.
-
Serve immediately.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator. It includes 3 Tablespoons of the ranch dressing.
I always serve with extra dressing, just in case somebody wants more.
I recommend preparing this just prior to serving.