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Loaded Wedge Salad

Loaded Wedge Salad: A Delicious Twist on a Classic Favorite

This Loaded Wedge Salad is a delightful mix of crispy iceberg lettuce, savory bacon, and creamy buttermilk ranch dressing, perfect for any meal.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 salads
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Buttermilk Ranch Dressing
  • 3/4 cup Mayonnaise Use light mayo for a healthier option.
  • 3/4 cup Buttermilk Substitute with milk mixed with lemon juice if needed.
  • 2 tablespoons Champagne Vinegar Apple cider vinegar is a good alternative.
  • 1 teaspoon Granulated Sugar Reduce or omit for a sugar-free version.
  • 2 tablespoons Chives Green onions can work in a pinch.
  • 2 tablespoons Dried Parsley Fresh parsley is an excellent replacement.
  • 1 teaspoon Dried Dill Use fresh dill for a bolder flavor.
  • 1 teaspoon Garlic Powder Fresh minced garlic enhances the flavor profile.
  • 1 teaspoon Onion Powder Shallots can also be used for a more pronounced onion flavor.
  • 1 tablespoon Hot Sauce Adjust to suit your spice tolerance.
For the Wedge Salad Components
  • 1 head Iceberg Lettuce Romaine offers a great alternative.
  • 8 slices Bacon Substitute with turkey bacon or a plant-based version.
  • 4 large Hard-Boiled Eggs Poached eggs could also be used.
  • 1 cup Cherry Tomatoes Opt for diced bell peppers for variety.
  • 1/2 large Red Onion Soaking mellows the flavor.
  • 2 tablespoons Chives Parsley or dill can bring a delightful taste.
For the Crispy Lemon Breadcrumbs
  • 1 1/4 cups Breadcrumbs Panko yields a lighter texture.
  • 2 tablespoons Salted Butter Olive oil serves as a vegan alternative.
  • 1 tablespoon Lemon Zest Lime zest is a great substitute.

Equipment

  • Medium Bowl
  • small bowl
  • Skillet
  • colander
  • Platter

Method
 

Dressing Preparation
  1. In a medium bowl, whisk together mayonnaise, buttermilk, champagne vinegar, granulated sugar, and seasonings until combined. Cover and refrigerate for at least 2 hours.
Onion Soaking
  1. In a small bowl, combine diced red onion with cold water and champagne vinegar. Let sit for at least 30 minutes; then drain.
Lettuce Preparation
  1. Remove any wilty outer layers from iceberg lettuce, cut into quarters, rinse, and pat dry.
Breadcrumb Preparation
  1. Melt salted butter in a skillet over medium heat, add breadcrumbs, and cook until golden brown, about 5-7 minutes. Season with salt and stir in lemon zest.
Salad Assembly
  1. On a platter, arrange lettuce wedges, drizzle with dressing, and layer toppings: crumbled bacon, diced eggs, cherry tomatoes, red onion, and chives. Sprinkle crispy breadcrumbs on top.

Nutrition

Serving: 1saladCalories: 350kcalCarbohydrates: 20gProtein: 12gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 400IUVitamin C: 15mgCalcium: 100mgIron: 1.5mg

Notes

Make the dressing ahead of time for better flavor. Soak the onions to reduce sharpness. Prepare the breadcrumbs just before serving for the best crunch.

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