Recipe courtesy of Tiffani Thiessen
Wedge Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 204
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 7
- Cholesterol
- 24
- Sodium
- 531
- Total: 1 hr 15 min
- Active: 20 min
Ingredients
Salad:
4 slices applewood-smoked bacon
1 large head iceberg lettuce, cored and sliced into 6 equal wedges
2 medium tomatoes, diced
2 small red onions, thinly sliced
3 tablespoons finely chopped chives
Ranch Dressing:
1 1/2 cups buttermilk
1/3 cup sour cream
2 tablespoons chopped chives
2 tablespoons mayonnaise
2 tablespoons chopped fresh parsley
1 teaspoon lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 cloves garlic, finely minced
2 scallions, finely chopped
Directions
- For the salad: Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.
- For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).
- Assembly: Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives.
- Any leftover dressing can be refrigerated for up to 1 week.