Anyways. We had the seafood tower. And a few drinks. And I just wanted something ‘simple and light’. Enter: Wedge Salad with Crumbled Bacon and Ranch Dressing.
Yes, I actually PAID money for it. Granted, it was applewood thick sliced bacon. And the ranch dressing certainly was NOT from a bottle. And where they found the beautiful head of iceberg lettuce is beyond me. It was good.
Good enough that I’m actually making it for a light, summer dinner….that’s pretty good.
Head of Iceberg lettuce. One of the few times I will tell you to use this. It’s very hard to find a good head to nowadays. Whats up with that?
Bacon, 1/4 lb or so, cooked til crisp and crumbled
Ranch dressing. Do yourself a favor and make some. I used this recipe as the base, and modified as shown below.
Rinse the whole head of lettuce. Drain excess water. (I put mine on top of a glass over the sink for about 10 minutes). Once drained, cut in half and then quarter, keeping the leaves intact. Cut core off (just cut at an angle)
Make dressing at this time as it really needs to sit for an hour. If you are REALLY on top of your game, you would have done that this morning, before you left for work 🙂
Once chilled, place each quarter on a plate, layered side facing up (so the dressing will seep in between the leaves).
Drizzle generously with the ranch dressing
Garnish (generously) with bacon bits.
Serve up and enjoy!
1 cup of greek, plain yogurt
1 cup of milk (I actually used 3/4 cup, even less would be ideal to make it thicker)
1 packet of Ranch Dressing. This needs to be the DRESSING, not the DIP and I used Aldi’s brand.
Add yogurt, powder and 1/2 cup milk to jar. Shake like crazy. Test the consistency. Add milk a little at time til you have the mix the way you want.
Chill in fridge for hour or more.
Serve and enjoy!
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