Lettuce-Wedge Salad

Southern Living
Pair this salad with your favorite soup for a quick, delicious dinner.
4 servings


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4 to 6 bacon slices*
1 medium onion, sliced
1 cup buttermilk
1/2 cup sour cream
1 (1-ounce) envelope Ranch-style dressing mix
1/4 cup chopped fresh basil
2 garlic cloves
1 large head iceberg lettuce, cut into 4 wedges
Shredded basil (optional)


Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 teaspoon drippings in skillet. Crumble bacon, and set aside.

Sauté onion in hot drippings in skillet over medium heat 10 minutes or until tender and lightly browned. Remove from heat; cool.

Process buttermilk and next 4 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Stir in onion.

Top each lettuce wedge with dressing; sprinkle with bacon, and top with shredded basil, if desired.

* Turkey bacon may be substituted.

Created date

August 2002