Description
This mini wedge salad is a playful twist on the classic BLT, featuring crisp iceberg lettuce, cherry tomatoes, smoky bacon, and a tangy homemade pickle ranch dressing that’s creamy and bold.
Ingredients
Scale
- 1 small head iceberg lettuce, quartered into wedges
- 1 cup cherry tomatoes, halved
- 6 slices cooked bacon, crumbled
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons buttermilk
- 1/4 cup dill pickles, finely chopped
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
Instructions
- If bacon is not yet cooked, fry or bake until crispy and set aside to cool, then crumble.
- In a bowl, whisk together mayonnaise, sour cream, buttermilk, chopped pickles, dill, garlic powder, onion powder, salt, and pepper until well combined.
- Rinse and dry iceberg lettuce. Cut into 4 mini wedges and pat dry again to remove excess water.
- Place each wedge on a serving plate. Top with halved cherry tomatoes and crumbled bacon.
- Drizzle generously with pickle ranch dressing and garnish with extra dill or black pepper if desired.
- Serve immediately while cold and crisp.
Notes
- Chill the dressing before serving to enhance flavor and thickness.
- Make sure lettuce is completely dry for maximum crunch.
- Store leftover dressing in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Raw / Assembled
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg
Keywords: BLT wedge salad, pickle ranch salad, iceberg lettuce salad, bacon tomato lettuce