Wedge Salad with Buttermilk Ranch Dressing is so perfect for spring. I have been testing a lot of salad recipes lately because I really, really love them but, the problem is that they take a little time to put together usually. So, I find myself grabbing whatever is convenient to eat instead. My goal was to find a couple of salads that will keep at least one night for leftovers the next day and this wedge salad really does well for that!
The topping options are really endless. What I love about this salad is the flavor of the homemade dressing and bacon together, ugh! it is so good! Those two toppings are all I need but, I also added cherry tomatoes, green onions, cucumber ribbons, crumbled blue cheese, and fresh parsley. So fun and so delish!
There is no salad dressing as good as homemade. You should really give it a try 🙌🏼.
Tips for making Wedge Salad with Buttermilk Ranch Dressing
To prepare a head of iceberg lettuce for this recipe(or any other) I remove the outer leaves, tap the core onto the edge of counter and twist out, and wash. Allow the lettuce to drain dry before adding to the serving dish and adding toppings!
I always lay the bacon out onto a cookie cooling rack that is placed inside a baking pan. Bake in a 350-degree oven for about 20 minutes or until crispy. The bacon grease drains down into the baking pan while it’s cooking which makes life a lot easier.
Cucumber ribbons can be made by using a vegetable peeler or a mandolin. The same goes for carrot or zucchini ribbons 😊
Wedge Salad with Buttermilk Ranch Dressing
Ingredients
- 2 heads iceberg lettuce, cores removed
- 1 cup cherry tomatoes, quartered
- 1/2 cup green onions, sliced
- 1 lb. bacon, cooked crispy and chopped
- 1 seedless cucumber sliced into ribbons
- 1/2 cup blue cheese crumbles
- fresh cracked black pepper to taste
- DRESSING
- 1/2 cup buttermilk(I used whole)
- 1/2 cup mayonnaise Dukes
- 1 tbsp chives, chopped
- 1 tbsp parsley, chopped
- 1 whole garlic clove, grated I use a zester to grate
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Remove the cores from the lettuce heads by tapping directly onto the edge of a counter or table and twist out.
- Slice each head of lettuce into 4 wedges and arrange onto a large platter or serving dish.
- Starting with the dressing drizzle, sprinkle, and arrange each ingredient over the lettuce wedges. Add bacon according to taste- I never use the whole pound but, of course, do what makes you happy! Store any leftovers in the fridge for at least one day.
- DRESSING
- Add all dressing ingredients into a cocktail shaker or bowl with a lid and shake until combined. Store unused dressing in the refrigerator for later use.
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