Wedge Salad
Wedge Salad requires around 1 hour and 15 minutes from start to finish. For $1.21 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 195 calories, 6g of protein, and 14g of fat. This recipe serves 6. A mixture of tomatoes, chives, scallions, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a budget friendly side dish. 182 people were impressed by this recipe. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 49%, which is pretty good. If you like this recipe, you might also like recipes such as Classic Blue Cheese Wedge Salad and Dole Salad Farm Tour, Winter Salad Inspiration {: Caesar Wedge Salad with Bacon}, and Wedge Salad.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 55 minutes
Ingredients:
4 slices applewood-smoked bacon
1 1/2 cups buttermilk
1/2 teaspoon celery seed
2 tablespoons chopped chives
3 tablespoons finely chopped chives
2 tablespoons chopped fresh parsley
2 cloves garlic, finely minced
1/4 teaspoon garlic powder
1 large head iceberg lettuce, cored and sliced into 6 equal wedges
3/4 teaspoon kosher salt
1 teaspoon lemon juice
2 tablespoons mayonnaise
1/2 teaspoon onion powder
2 small red onions, thinly sliced
2 scallions, finely chopped
1/3 cup sour cream
2 medium tomatoes, diced
Equipment:
oven
baking paper
baking sheet
whisk
bowl
Cooking instruction summary:
For the salad: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely. For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar). Assembly: Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives. Any leftover dressing can be refrigerated for up to 1 week.
Step by step:
1. For the salad: Preheat the oven to 400 degrees F.
2. Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.
3. For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).
4. Assembly: Lay a lettuce wedge on each of 6 salad plates.
5. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon.
6. Garnish with the chives.
7. Any leftover dressing can be refrigerated for up to 1 week.
Nutrition Information:
covered percent of daily need
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