| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 4 slices applewood-smoked bacon
- 1 large head iceberg lettuce, cored and sliced into 6 equal wedges
- 2 medium tomatoes, diced
- 2 small red onions, thinly sliced
- 3 tablespoons finely chopped chives
- 1 1/2 cups buttermilk
- 1/3 cup sour cream
- 2 tablespoons chopped chives
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon juice
- 3/4 teaspoon kosher salt
- 1/2 teaspoon celery seed
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 cloves garlic, finely minced
- 2 scallions, finely chopped
Instructions
- For the salad: Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.
- For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).
- Assembly: Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives.
- Any leftover dressing can be refrigerated for up to 1 week.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 204 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 24 mg |
| Sodium | 531 mg |
Reviews
Fabulous and unique salad for dinner party!