A beautiful and delicious salad that takes only minutes to make-with a homemade buttermilk ranch dressing.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Salad
Cuisine: American
Keyword: buttermilk, wedge salad
Servings: 6
Author: Damaris
Ingredients
2headsiceberg lettuce, cores removed
1cupcherry tomatoes, quartered
1/2cupgreen onions, sliced
1lb.bacon, cooked crispy and chopped
1seedless cucumber sliced into ribbons
1/2cupblue cheese crumbles
fresh cracked black pepper to taste
DRESSING
1/2cupbuttermilk(I used whole)
1/2cupmayonnaiseDukes
1tbspchives, chopped
1tbspparsley, chopped
1wholegarlic clove, gratedI use a zester to grate
1/4tspsalt
1/8tspblack 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.