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–+ servings
Loaded Wedge Salad

Loaded Wedge Salad with Creamy Ranch: Ultimate Comfort Food

Loaded Wedge Salad is a hearty twist on the classic dish with crispy bacon, juicy tomatoes, and creamy buttermilk ranch dressing.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4 salads
Course: Appetizers
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Buttermilk Ranch Dressing
  • 1 cup Mayonnaise Use a low-fat version for a lighter option.
  • 1/2 cup Buttermilk You can substitute with yogurt for a thicker consistency.
  • 2 tablespoons Champagne vinegar White wine vinegar works well if you're in a pinch.
  • 1 teaspoon Sugar Adjust the amount to your taste preferences.
  • 2 tablespoons Chives Green onions can be used as a substitute.
  • 2 tablespoons Fresh parsley Dried parsley can be used, but fresh is preferred for flavor.
  • 1 teaspoon Dill Feel free to skip if you're not a fan!
  • 1/2 teaspoon Garlic powder Fresh garlic would be too strong, so stick with the powder.
  • 1/2 teaspoon Onion powder You can omit it if you're watching sodium intake.
  • 1 teaspoon Hot sauce Add more if you love spice in your life!
For the Salad
  • 1 head Iceberg lettuce Choose a fresh, crispy head for best results.
  • 8 strips Bacon For a healthier choice, turkey bacon is a great alternative.
  • 1/2 cup Cherry tomatoes Regular chopped tomatoes can work too if out of season.
  • 1/2 cup Red onion Soaking in vinegar can soften the flavor.
  • 1 cup Crispy Lemon Breadcrumbs Try using panko breadcrumbs for extra crunch.
  • 2 tablespoons Salted butter Oil is an excellent dairy-free substitute if needed.
  • 2 teaspoons Lemon zest Lime zest can be a zesty alternative.
  • 3 tablespoons Sliced fresh chives Green onions can stand in for a similar taste.
  • 2 tablespoons Champagne vinegar Use white wine vinegar as an easy swap.

Equipment

  • mixing bowl
  • Skillet
  • Whisk
  • knife
  • cutting board

Method
 

Step‑by‑Step Instructions for Loaded Wedge Salad
  1. In a medium bowl, whisk together mayonnaise, buttermilk, champagne vinegar, sugar, chives, parsley, dill, garlic powder, onion powder, and hot sauce. Cover and refrigerate for at least 2 hours.
  2. In a small bowl, soak diced red onion in cold water and vinegar for 30 minutes to mellow the sharp taste. Drain and set aside.
  3. Cut iceberg lettuce into 4 wedges, rinse, and pat dry. Store in the refrigerator until assembly.
  4. Melt butter in a skillet over medium heat, add breadcrumbs, and stir for 4-5 minutes until golden brown. Mix in lemon zest and let cool.
  5. Assemble the salad by placing lettuce wedges on a platter, drizzling with dressing, and topping with bacon, eggs, tomatoes, onions, and breadcrumbs. Garnish with fresh chives.

Nutrition

Serving: 1saladCalories: 450kcalCarbohydrates: 9gProtein: 18gFat: 39gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 160mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 2500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Chill the dressing for enhanced flavors. Cut lettuce into uniform wedges for balanced toppings. Dress salad just before serving to keep lettuce crunchy.

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