Simple Wedge Salad with Creamy Ranch
We’ve all heard that Iceberg lettuce has no nutritional value. That is simply not true. It’s not a nutritional powerhouse, but it does have some nutritional value.
It has Vitamin A: 40 IU
Folate: 2.3 mcg
Potassium: 11.3 mg
Calcium: 1.4 mg
We stopped eating iceberg lettuce in favor of romaine lettuce or any other fancy lettuce I could find, several years ago. But geez, I’ve missed it on my sandwiches, so it’s back to including iceberg lettuce in our meals. I started with this wedge salad with ranch recipe because I have wanted to make it for a long time. I am so glad I made it and you will be too!
I head iceberg lettuce
4 slices bacon
1/4 cup red onion
2 slices bread complete
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup of milk
4 teaspoons ranch seasoning
In a small bowl whisk together the mayonnaise, sour cream, milk, and seasoning until mixed. Refrigerate to thicken.
Rinse the head of iceberg lettuce. Using a salad spinner or paper towels to dry the lettuce.
Cut into 4 wedges, my lettuce was kind of wonky shaped but it worked.
Cook the bacon until crisp, reserving the grease
Drain the bacon on a paper towel. When cool, crumble into small pieces
Crumble the 2 slices of bread or pulse in a food processor.
Brown the bread crumbs in the bacon grease until crispy brown. Drain on paper towels.
Dice the red onion.
Place each wedge on a plate.
Pour the dressing slowly over the wedge so it drips down the sides.
Sprinkle with onion, bacon, and breadcrumbs.
Grab a fork, and get ready for a flavor party in your mouth!
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