BLT Little Wedge Salad with Pickle Ranch

If you’re craving something crunchy, creamy, tangy, and totally satisfying, this BLT Little Wedge Salad with Pickle Ranch is calling your name. It’s got the cool, crisp crunch of iceberg lettuce, juicy cherry tomatoes, smoky bacon, and the zippiest homemade pickle ranch dressing you’ve ever tasted. It’s playful, packed with texture, and the kind of salad that never feels like a chore to eat.

Behind the Recipe

This salad came to life on a hot summer day when turning on the oven felt like too much. I had iceberg lettuce in the fridge, some leftover bacon, and a jar of pickles that I couldn’t stop snacking on. The dressing idea was born from a craving — something creamy with a punch. So I mixed ranch with chopped pickles and dill, and suddenly, this light lunch turned into one of my favorite recipes ever. It’s a mini wedge salad with big flavor energy.

Recipe Origin or Trivia

Wedge salads date back to classic American steakhouses in the 1950s. They were usually made with a crisp hunk of iceberg lettuce, blue cheese, and bacon. This version keeps the retro vibes but adds a modern twist with the pickle ranch — giving it that tangy zip we didn’t know it needed. It’s still cool, still crisp, but with a flavor upgrade that makes it unforgettable.

Why You’ll Love BLT Little Wedge Salad with Pickle Ranch

It’s a salad that doesn’t feel like a salad, and that’s a win in our book.

Versatile: Serve it as a starter, side, or make it a light main.

Budget-Friendly: Uses affordable, easy-to-find ingredients.

Quick and Easy: Ready in under 15 minutes, no stove required if the bacon’s cooked.

Customizable: Add avocado, boiled eggs, or swap the protein.

Crowd-Pleasing: The BLT combo never fails — especially with pickle ranch.

Make-Ahead Friendly: Prep the components in advance and assemble when needed.

Great for Leftovers: The dressing keeps well and can be used on other salads or sandwiches.

Chef’s Pro Tips for Perfect Results

This salad is simple but benefits from a little finesse.

• Use cold, crisp lettuce for the best crunch.
• Chill your plates to keep everything extra refreshing.
• Dice the pickles finely so they blend smoothly into the dressing.
• Fry bacon until crispy, then crumble for maximum texture.
• Assemble just before serving to keep the lettuce from wilting.

Kitchen Tools You’ll Need

Nothing fancy needed here, just a few basics.

Knife and Cutting Board: For slicing lettuce and tomatoes.

Mixing Bowl: To whisk together the dressing.

Spoon or Small Whisk: For blending that creamy ranch.

Serving Plates: Small plates or shallow bowls work best for presentation.

Paper Towels: To dry lettuce wedges after washing.

Ingredients in BLT Little Wedge Salad with Pickle Ranch

Each bite delivers layers of flavor and texture. Here’s what brings it all together:

1. Iceberg Lettuce: 1 small head, quartered into mini wedges. Cool, crisp, and refreshing.
2. Cherry Tomatoes: 1 cup, halved. Juicy bursts of sweetness.
3. Cooked Bacon: 6 slices, crisped and crumbled. Smoky and savory.
4. Mayonnaise: ½ cup. Creamy base for the ranch.
5. Sour Cream: ¼ cup. Adds tang and lightness.
6. Buttermilk: 2 tablespoons. Thins the dressing and adds that signature ranch flavor.
7. Dill Pickles: ¼ cup, finely chopped. Brings crunch and zippy brine.
8. Fresh Dill: 1 tablespoon, chopped. Bright, herby freshness.
9. Garlic Powder: ½ teaspoon. Subtle savory boost.
10. Onion Powder: ½ teaspoon. Adds depth.
11. Salt and Black Pepper: To taste. Essential for balance.

Ingredient Substitutions

Make it your own with these simple swaps:

Iceberg Lettuce: Use romaine hearts or little gems for more texture.

Sour Cream: Plain Greek yogurt works just as well.

Buttermilk: A splash of milk with lemon juice can substitute.

Dill Pickles: Use bread and butter pickles for a sweeter take.

Bacon: Try turkey bacon or a vegetarian bacon alternative.

Ingredient Spotlight

Iceberg Lettuce: Its cool crunch is the perfect contrast to the creamy, bold dressing.

Dill Pickles: These little guys add unexpected brightness and crunch to the dressing, making every bite pop.

Instructions for Making BLT Little Wedge Salad with Pickle Ranch

It all comes together in minutes — fresh, fast, and full of flavor.

1. Preheat Your Equipment:
   No heating needed unless cooking bacon. If so, crisp it in a skillet or oven and let cool.
2. Combine Ingredients:
   In a mixing bowl, whisk together mayonnaise, sour cream, buttermilk, chopped pickles, dill, garlic powder, onion powder, salt, and pepper until smooth.
3. Prepare Your Cooking Vessel:
   Rinse and dry the lettuce. Cut the head into 4 mini wedges. Pat dry to keep them crisp.
4. Assemble the Dish:
   Place each lettuce wedge on a plate. Top with halved cherry tomatoes and crumbled bacon.
5. Cook to Perfection:
   If bacon isn’t cooked yet, fry until crispy and let cool before crumbling over the salad.
6. Finishing Touches:
   Generously drizzle each wedge with the pickle ranch dressing. Sprinkle with extra dill or black pepper if desired.
7. Serve and Enjoy:
   Serve immediately while cold and crisp. Add a side of toasted bread or serve with grilled protein for a fuller meal.

Texture & Flavor Secrets

The magic here lies in the contrasts — icy crisp lettuce, juicy tomatoes, crunchy bacon, and creamy, zesty dressing. Each bite gives you freshness, richness, and that little tang from the pickles that keeps you going back for more.

Cooking Tips & Tricks

Little touches go a long way.

• Use the smallest grater hole to finely mince pickles if you prefer a smoother dressing.
• Chill the dressing before serving to thicken and blend the flavors.
• Pat lettuce very dry — water will dilute the dressing.

What to Avoid

Here’s how to keep your salad bright and crisp:

• Don’t overdress the lettuce or it’ll wilt fast.
• Avoid soggy bacon — it won’t hold up in texture.
• Don’t skip drying the lettuce wedges completely.

Nutrition Facts

Servings: 4
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Make-Ahead and Storage Tips

You can prep the dressing and bacon up to 2 days ahead. Store them in the fridge separately. Assemble the salad right before serving for best texture. Leftover dressing keeps well for up to 5 days and also makes a killer sandwich spread.

How to Serve BLT Little Wedge Salad with Pickle Ranch

Serve it on chilled salad plates with a sprinkle of extra herbs. It pairs beautifully with grilled chicken, burgers, or even soup. Add avocado or a boiled egg to bulk it up into a light meal.

Creative Leftover Transformations

Turn your leftovers into something new:

• Chop everything and mix into a wrap.
• Use the dressing on sandwiches or burgers.
• Add the toppings to a baked potato.

Additional Tips

• Add a dash of pickle juice to the dressing for extra zing.
• Use flavored bacon like peppered or maple for variation.
• Garnish with chives or scallions for extra color and bite.

Make It a Showstopper

Serve on a chilled white plate with a drizzle of dressing over the top and a final sprinkle of fresh dill. A side of pickle spears or crunchy croutons adds great contrast and visual interest.

Variations to Try

• Avocado BLT: Add avocado slices for creamy richness.
• Egg-Topped Wedge: A halved soft-boiled egg gives extra protein.
• Spicy Ranch: Add hot sauce or cayenne to the dressing.
• Vegetarian Wedge: Skip the bacon and use smoked almonds or coconut bacon.
• Mini Stacks: Cut into smaller bites and serve as sliders or toothpick stacks.

FAQ’s

Q1: Can I use store-bought ranch?

A1: You can, but homemade pickle ranch really elevates the flavor.

Q2: Is this salad gluten-free?

A2: Yes, just make sure your bacon and dressing ingredients are certified gluten-free.

Q3: Can I use lettuce other than iceberg?

A3: Absolutely — romaine or little gem work great.

Q4: How long does the dressing last?

A4: Up to 5 days in the fridge in a sealed jar.

Q5: Can I make it vegetarian?

A5: Yes, just swap out the bacon for a plant-based version.

Q6: What pickles work best?

A6: Dill pickles are best, but feel free to try bread and butter for a sweeter twist.

Q7: Can I make it ahead?

A7: Yes, prep all components in advance but assemble right before serving.

Q8: What’s the best way to cut the lettuce?

A8: Quarter the head through the core for sturdy little wedges.

Q9: Can I double the recipe?

A9: Easily — just increase ingredients proportionally.

Q10: How do I get crisp bacon?

A10: Bake it on a rack in the oven or fry until golden and drain well on paper towels.

Conclusion

This BLT Little Wedge Salad with Pickle Ranch is proof that salads don’t have to be boring. It’s bold, crunchy, creamy, and full of personality. Perfect for a quick lunch, a fun starter, or the side dish that steals the spotlight. Once you taste that tangy pickle ranch, you’ll want to drizzle it on everything. Give it a try and watch it become a favorite in your rotation.

Print