Loaded Wedge Salad: A Flavor-Packed Crunchy Delight

Enjoy a Loaded Wedge Salad packed with flavor from crispy bacon, creamy ranch dressing, and fresh toppings. Perfect for any occasion!

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Prep Time 30

Cook Time 10

Chill Time 2

Total Time 2 40

Servings: 4 servings

Course: Lunch

Cuisine: American

Calories: 320

For the Dressing

½ cup Mayonnaise Can substitute with Greek yogurt for a lighter option.
½ cup Buttermilk Regular milk with vinegar can imitate buttermilk.
2 tablespoons Champagne Vinegar White wine vinegar may be used as a replacement.
1 teaspoon Granulated Sugar Honey or maple syrup can be adjusted according to taste.
2 tablespoons Fresh Chives Can substitute with green onions or scallions.
1 teaspoon Dried Herbs Fresh herbs can replace dried for a fresher taste.
1 teaspoon Garlic Powder Fresh garlic may be substituted but requires adjustment in quantity.
1 teaspoon Onion Powder Fresh onions may be substituted but requires adjustment in quantity.
to taste Hot Sauce Adjust according to spice preference or omit if needed.

For the Salad

1 large head Iceberg Lettuce Can replace with romaine for a different texture.
4 slices Bacon Use turkey bacon or a vegetarian alternative for a lighter version.
2 Hard Boiled Eggs Tofu can be used for a vegetarian protein option.
1 cup Cherry Tomatoes Substitute with diced tomatoes or another seasonal vegetable.
½ cup Red Onion Can replace with shallots for a milder taste.
½ cup Breadcrumbs Panko breadcrumbs or gluten-free options can be used.
2 tablespoons Salted Butter Olive oil may be a lighter alternative.
1 tablespoon Lemon Zest Can substitute with lime zest for a different flavor profile.

Step-by-Step Instructions

In a medium bowl, whisk together mayonnaise, buttermilk, champagne vinegar, sugar, and fresh chives. Add dried herbs, garlic powder, onion powder, and hot sauce. Mix well and refrigerate for at least 2 hours.
Soak diced red onions in cold water with champagne vinegar for 30 minutes. Drain and pat dry.
Cut iceberg lettuce into wedges and rinse. Pat dry and chill in the refrigerator for at least 15 minutes.
Melt butter in a skillet, add breadcrumbs and toast until golden brown, about 4-5 minutes. Stir in lemon zest and cool.
On a platter, arrange chilled lettuce wedges, drizzle with dressing, and top with bacon, eggs, tomatoes, onions, and breadcrumbs. Garnish with extra chives.

Dress the salad just before serving to keep the lettuce crisp. Customize with your favorite toppings.