Wedge Salad For 2
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 614
- Total Fat
- 57
- Saturated Fat
- 14
- Carbohydrates
- 23
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 5
- Cholesterol
- 53
- Sodium
- 638
- Total: 30 min
- Active: 25 min
Ingredients
Burger Bun Croutons:
1 burger bun, diced into 1/2-inch pieces
1 tablespoon salted butter, melted
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch each of kosher salt and freshly ground black pepper
Green Onion Ranch:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Splash of milk
2 green onions, sliced thin
Dash Worcestershire sauce
Pinch each of kosher salt and freshly ground black pepper
Zest and juice of 1 lemon
Hot sauce, to taste
Salad:
1/2 head iceberg lettuce, cut into 2 wedges
1/2 cup multicolored cherry tomatoes, halved
1/4 cup pickled red onions
Directions
- Preheat the oven to 350 degrees F.
- Toss the burger bun cubes with the butter and seasonings on a quarter-sheet pan. Bake until golden and crisp, 8 to 10 minutes.
- For the green onion ranch: Meanwhile, make the dressing by adding the mayonnaise, sour cream, dill, parsley, milk, green onions, Worcestershire sauce, salt, pepper, lemon zest and juice and hot sauce to a small bowl. Mix until well combined, then set aside.
- For the salad: Place the wedges of iceberg on two salad plates. Spoon over some of the ranch. Top with the tomatoes and pickled red onions. Top with some of the fresh croutons and serve.