CHEDDAR BACON WEDGE SALAD RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories appetizer
Total Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium skillet, fry the bacon slices until slightly crisp. Drain on paper towels and set aside to cool.
- In a large bowl, combine the mayonnaise, buttermilk, sour cream and garlic. Add the vinegar, Worcestershire, salt, pepper and cayenne and whisk until the mixture is totally smooth.
- Chop up the bacon into pieces. Cut the iceberg in half right through the middle, then cut the halves into wedges.
- Spoon a good amount of the dressing over each wedge so that it drips down the sides, then sprinkle on the cheese and bacon.
WEDGE SALAD WITH BUTTERMILK RANCH DRESSING - THE PIONEER WOMAN
This wedge salad with homemade buttermilk ranch dressing is just what any dinner needs on the side. It makes a perfect match for a steak dinner date night for two.
Provided by Ree Drummond
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 2 servings
Number Of Ingredients 10
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.
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CHEDDAR BACON WEDGE SALAD RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
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This wedge salad with homemade buttermilk ranch dressing is just what any dinner needs on the side. It makes a perfect match for a steak dinner date night for two.
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- 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.
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