Recipe courtesy of Ree Drummond
Wedge Salad with Parmesan-Peppercorn Ranch
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- Level: Easy
- Total: 45 min (includes chilling time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 364
- Total Fat
- 28 g
- Saturated Fat
- 7 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 7 g
- Sugar
- 12 g
- Protein
- 7 g
- Cholesterol
- 26 mg
- Sodium
- 523 mg
- Level: Easy
- Total: 45 min (includes chilling time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 364
- Total Fat
- 28 g
- Saturated Fat
- 7 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 7 g
- Sugar
- 12 g
- Protein
- 7 g
- Cholesterol
- 26 mg
- Sodium
- 523 mg
Ingredients
Parmesan-Peppercorn Ranch:
Wedge Salad:
Directions
- For the parmesan-peppercorn ranch: Put the mayonnaise, sour cream, Parmesan, parsley, green onions, peppercorns, Worcestershire, vinegar, salt, hot sauce and garlic in a blender or food processor and blend to combine. Add the buttermilk to the desired consistency and blend thoroughly. Chill for 30 minutes to a couple of hours before serving, thinning with more buttermilk if needed.
- For the wedge salad: Arrange the lettuce wedges on a white rectangular plate in a straight line slightly overlapping. Drizzle the dressing over the lettuce, add the carrots and sprinkle with the crushed peppercorns.
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