Lettuce Wedge Salad Recipe

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Iceberg lettuce is back with its crisp texture and light flavor. The homemade dressing is full of flavor and tastes from scratch even though a little help is used with the packet of ranch dressing.
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  • 4 slices bacon
  • 1 onion, thinly sliced
  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 1 packet ranch dressing mix (2 oz packet)
  • 1/4 cup chopped fresh basil
  • 2 cloves garlic
  • 1 head iceberg lettuce, cored and cut into 4 large wedges
25 mins
25 mins
Cook bacon in large skillet over medium heat until crisp; remove bacon and drain on paper towels, reserving 1 tablespoon of drippings in skillet. Crumble bacon.

Saute onion in reserved hot drippings over medium heat for 10 minutes or until tender and lightly browned. Remove from heat; cool.

Process onion, buttermilk, sour cream, ranch dressing mix, basil and garlic cloves in food processor until smooth, stopping to scrape down sides.

Top each lettuce wedge with dressing; sprinkle with bacon. Top with additional shredded basil if desired.

NOTE: You can make the dressing ahead of time and store in refrigerator. This recipe take more time to make the dressing from scratch, but it's well worth it.

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Lettuce Wedge Salad Recipe Reviews

lettuce wedge salad

Average of 4.00 out of 5 stars
Rating of 4 out of 5.0 stars
Ratings (1)
Comments (0)
ChefJ User
Rating of 4 out of 5.0 stars
Reviewed By
"This was a really good salad. My only complaint was I thought it was a bit too garlicky. Loved it but the flavor just lingered a bit too long in my mouth."
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