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Loaded Wedge Salad

Delicious Loaded Wedge Salad with Homemade Ranch Surprise!

Enjoy the refreshing and flavorful Loaded Wedge Salad, perfect for summer BBQs and gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Ranch Dressing
  • 1 cup mayonnaise can substitute with Greek yogurt
  • 1/2 cup buttermilk or use regular milk plus 1 tbsp vinegar
  • 2 tbsp champagne vinegar substitute with white wine vinegar
  • 1 tbsp granulated sugar or substitute with honey or agave
  • 1 tbsp minced fresh chives green onions can be used
  • 1 tbsp dried parsley fresh herbs can be used
  • 1 tbsp dried dill substitute with fresh dill
  • 1 tsp garlic powder can use fresh minced garlic
  • 1 tsp onion powder or use fresh minced onion
  • 1 dash hot sauce leave out for milder dressing
For the Wedge Salad
  • 1 head iceberg lettuce ensure it's fresh and crisp
  • 6 slices bacon turkey bacon for leaner option
  • 2 large hard-boiled eggs omit for vegetarian version
  • 1 cup cherry tomatoes any firm tomato can be used
  • 1/2 medium red onion substitute with green onions for milder taste
  • 2 tbsp champagne vinegar as noted above
  • 1 tbsp chives for garnish
For the Crispy Lemon Breadcrumbs
  • 1 cup breadcrumbs panko or fresh, gluten-free option available
  • 2 tbsp salted butter or replace with olive oil
  • 1 tbsp lemon zest leave out for less citrusy flavor

Equipment

  • Medium bowl
  • Small 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, granulated sugar, minced chives, dried parsley, dried dill, garlic powder, onion powder, and a dash of hot sauce until smooth. Cover and refrigerate for at least 2 hours.
  2. While the dressing is chilling, prepare the red onion by dicing it finely, then soak in water and vinegar for about 30 minutes to mellow flavor.
  3. Cut a fresh head of iceberg lettuce into quarters or wedges, rinse under cold water, and pat dry.
  4. Melt butter in a skillet over medium heat, add breadcrumbs, and cook until golden brown, about 4-5 minutes. Stir in lemon zest and cool before topping salad.
  5. On a large platter, arrange lettuce wedges, drizzle with dressing, sprinkle with breadcrumbs, bacon, quartered eggs, cherry tomatoes, and soaked red onion. Garnish with fresh chives.

Notes

Chill the dressing for enhanced flavor. Customize toppings to cater to dietary preferences. Serve immediately for best freshness.