Description
A classic and refreshing Iceberg Wedge Salad featuring crisp iceberg lettuce quarters topped with homemade creamy ranch dressing and crispy bacon bits, perfect for a simple yet satisfying appetizer or side dish.
Ingredients
Scale
Salad
- 1 head iceberg lettuce
- 4-6 strips bacon
- 1-2 lemon slices (optional)
Homemade Ranch Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh dill, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon lemon juice
Instructions
- Prepare Ranch Dressing: In a bowl, combine mayonnaise, sour cream, and buttermilk. Stir in chopped chives, parsley, dill, garlic powder, onion powder, salt, black pepper, and lemon juice. Mix until smooth. For best flavor, refrigerate for a few hours before serving, though it can be used immediately.
- Cook Bacon: Using kitchen shears or a knife, cut the bacon strips into small pieces. Fry the bacon pieces in a skillet over medium heat until they become crispy. Once cooked, transfer them onto a paper towel-lined plate to drain excess grease.
- Prepare Lettuce: Rinse the iceberg lettuce under cold water and pat dry. Cut the head into four equal wedges, keeping each wedge intact and maintaining the core to hold leaves together.
- Assemble Salad: Place each iceberg wedge on a serving plate. Generously drizzle the homemade ranch dressing over the wedges, ensuring good coverage. Sprinkle crispy bacon pieces on top. Garnish with a lemon slice if desired for a bright citrus touch.
Notes
- Allowing ranch dressing to chill enhances the flavors significantly.
- Use kitchen shears to cut bacon easily and safely.
- Draining bacon on paper towels prevents soggy salad.
- Lemon garnish adds a refreshing flavor that complements the creamy dressing and salty bacon.
- For a vegetarian version, omit bacon or replace with crispy fried mushrooms.
