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. My new favorite way to eat a wedge salad!
Wow, what a week. I realize that not everyone cares about baseball, so I’ll quickly fill you in. The Kansas City Royals won the World Series for the first time in 30 years! The last time they won, I was a newborn. 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. I am not lying to you that I have tears in my eyes right now. The pure joy that this win has brought Kansas City is not something I could have ever imagined. What does this have to do with this wedge salad recipe? Read on, my friends.
Monday night was our first night without baseball in quite a while, so I made a super elaborate dinner. I roasted a chicken and experimented with homemade potato chips. 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 absolutely LOVE wedge salads, but blue cheese dressing (and cheese crumbles) kind of bum me out. I’ll eat it, but it’s just on the bottom of the dressing pile, if you know what I mean. Down there next to french dressing and thousand island. Not my fav.
I had some leftover buttermilk in the fridge from this Cranberry Buttermilk Pie, and decided to try my hand at homemade buttermilk ranch dressing. And holy buckets, it was DELICIOUS. My husband certainly wasn’t missing the blue cheese. There’s something so satisfying about cutting into a wedge salad of iceberg doused with homemade dressing, and covered in bacon crumbles! I hope that you all are having a great week. I’m relieved we’re getting back to normal here in Kansas City, but it was so worth the late nights and stressful games! Until next year, my beloved Royals!
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/4 cup mayo
- 1 tsp garlic salt
- 1/4 teaspoon pepper
- 1-1/2 teaspoons dried dill
- 1/4 cup finely diced chives, fresh
- 2 teaspoons lemon juice
- 2 dashes hot sauce
- One head of iceberg lettuce, outer leaves removed, cut into quarters
- 4 slices bacon, cooked and crumbled
- 1/2 cup cheddar cheese, shredded
- 1 tbsp chives, finely diced
- In a small bowl, combine dressing ingredients. Stir well with a whisk.
- Plate each salad separately, placing iceberg lettuce quarter on plate, then topping with bacon, cheese, chives and dressing. Serve cold.