WEDGE SALAD WITH RANCH
Wedge salad with avocado, prosciutto crumbles, and homemade buttermilk ranch dressing. It's easy to make and goes with just about anything!
Provided by Katya
Categories Salad
Time 23m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Arrange the prosciutto in a single layer on the baking sheet. Bake until wrinkled and slightly shrunken, about 11-13 minutes. Set aside to cool completely. It will crisp up as it cools.
- Discard the outer leaves of the lettuce and cut the iceberg in half right through the middle, then cut the halves into four wedges.
- Arrange the wedges on a platter or individual plates, spoon a generous amount of Buttermilk Ranch Dressing over each wedge so that it drips down the sides, then top with chopped tomatoes and avocado.
- Crumble the cooled prosciutto and sprinkle over each wedge. Season with salt and pepper, to taste. Serve immediately.
Nutrition Facts : ServingSize 1/4 lettuce with toppings, plus 3 Tbsp. dressing, Calories 288 calories, Sugar 5.9 g, Sodium 160.8 mg, Fat 20.8 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 12.6 g, Fiber 5.9 g, Protein 14.8 g, Cholesterol 43.1 mg
WEDGE SALAD WITH BUTTERMILK RANCH DRESSING (HOMEMADE)
One taste of this easy homemade buttermilk ranch dressing and you'll throw your bottles away! This salad is perfectly crisp with iceberg lettuce, bacon, chives and homemade buttermilk ranch dressing.
Provided by Michelle
Time 11m
Number Of Ingredients 13
Steps:
- In a small bowl, combine dressing ingredients. Stir well with a whisk.
- Plate each salad separately, placing iceberg lettuce quarter on plate, then topping with bacon, cheese, chives and dressing. Serve cold.
Nutrition Facts : ServingSize 4
WEDGE SALAD WITH BUTTERMILK RANCH DRESSING
Steps:
- For the dressing: Combine the mayonnaise, sour cream, parsley, and chives in a medium bowl and stir until smooth. Finely chop the garlic, then sprinkle with a pinch of salt. Smash the garlic with the flat side of a knife until it becomes a paste, then add it to the dressing. Stir in the buttermilk, 1/2 teaspoon salt, and a few grinds of black pepper. Refrigerate until ready to use.
- Place each lettuce wedge on a plate. Spoon some of the dressing on top, then sprinkle with the cheese and more chives. Serve the remaining dressing on the side.
SALAD WITH BUTTERMILK RANCH DRESSING
Provided by Food Network Kitchen
Time 25m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the dressing: Whisk the mayonnaise, buttermilk, vinegar, onion powder, chives, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; set aside.
- Make the salad: Put the red onion in a bowl and cover with cold water; let soak 10 minutes, then drain.
- Combine the lettuce in a large bowl and add the radishes, carrots, cucumbers, bell pepper and red onion. Toss with the dressing and season with salt.
WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING
This a great salad to have for a simple lunch or to serve with a nice dinner. Fresh ingredients make this salad very elegant and the wedge presentation makes it a great starter for a special occasion dinner. It is best to chill the dressing for 24 hours prior to serving.
Provided by cabanagrl
Categories Salad Green Salad Recipes
Time P1DT30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
- Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 9.1 g, Cholesterol 51.4 mg, Fat 30.6 g, Fiber 1.1 g, Protein 13.7 g, SaturatedFat 13.5 g, Sodium 892.3 mg, Sugar 5.3 g
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