![]() There’s something so satisfying about cutting into a wedge salad of iceberg doused with homemade buttermilk ranch dressing, and covered in bacon crumbles! I hope that you all are having a great week. My husband certainly wasn’t missing the blue cheese. I had some leftover buttermilk in the fridge from this Cranberry Buttermilk Pie, and decided to try my hand at homemade buttermilk ranch dressing. Down there next to french dressing and thousand island. Not my fav. I’ll eat it, but it’s just on the bottom of the dressing pile, if you know what I mean. I absolutely LOVE wedge salads, but blue cheese dressing (and cheese crumbles) kind of bum me out. ![]() I’ll share those recipes soon, but this recipe was the star, so I wanted to share it as soon as possible! My husband requested a wedge salad. I roasted a chicken and experimented with homemade potato chips. Monday night was our first night without baseball in quite a while, so I made a super elaborate dinner. What does this have to do with this wedge salad recipe? Read on, my friends. The pure joy that this win has brought Kansas City is not something I could have ever imagined. I am not lying to you that I have tears in my eyes right now. This team is exciting, young, and emotional and has seriously captured the heart of this jaded baseball town that has seen one too many losses. The Kansas City Royals won the World Series for the first time in 30 years! I realize that not everyone cares about baseball, so I’ll quickly fill you in. When the grill is hot, reduce the heat to medium. Sprinkle all over generously with salt and pepper. Brush the cut sides of the romaine with olive oil. My new favorite way to eat a wedge salad! Add the breadcrumbs and garlic and stir to coat, then cook for 5 to 6 minutes, stirring often, until golden and fragrant. Keep in mind that depending on the conditions and their condition before storage, some vegetables may spoil faster.Jump to the Recipe One taste of this easy homemade buttermilk ranch dressing and you’ll throw your bottles or ranch dressing away! This wedge salad with buttermilk ranch is perfectly crisp with iceberg lettuce, bacon, chives and homemade buttermilk ranch dressing. I suggest keeping the ingredients in separate, sealed containers in the fridge for up to 5 days. Other Vegetables: cucumbers, peppers, olives, celery, or jalapeno.Cheese: Some options include feta, goat cheese, fresh mozzarella, shredded cheddar, or parmesan.Protein: Add chopped chicken breast, steak, hard-boiled eggs, or chopped ham.You can easily customize a wedge salad by topping it with your favorite toppings that make it even more delicious and filling: Don’t love blue cheese dressing? Use a ranch dressing instead.Use grape or cherry tomatoes for the best flavor.These are more difficult to eat and less fresh. Place a wedge of iceberg lettuce on a plate, and top with blue cheese dressing, tomatoes, crumbled bacon, and blue cheese bites. Chop the lettuce head into four equal wedges. The best part of this wedge salad is that it is extremely easy to make without requiring cooking skills. Blue Cheese Crumbles – these ones are used to top the salad for a more intense taste.Personally, I prefer using a homemade one since it is way delicious. Blue Cheese Dressing – you can buy it or make it at home.Salt&Pepper – to taste, just pay attention to the salt amount since the blue cheese dressing is already quite salted.Cherry Tomatoes – you can also use any type of tomatoes you want just make sure you chop them into small bites.Here are some great tips for making the best oven-baked bacon that’s mess-free and super crispy. However, I highly suggest sticking with iceberg lettuce for that fancy look. Iceberg Lettuce – Wedge salads are typically made with iceberg lettuce, but you could use romaine lettuce instead if you want. ![]() ![]() ![]() You will need only six ingredients that you can find at any store to create this delicious wedge salad. Usually, it’s topped with a creamy blue cheese dressing, crispy bacon, blue cheese crumbles, red onion, and tomato.
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