No Meat Wedge Salad Recipe
Thick iceberg wedge drizzled with ranch dressing, sprinkled with gorgonzola cheese. Garnished with red onion, croutons, kalamata olives and tomato
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Ingredients
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Salad Base
Ranch Dressing
Toppings
Method
Preparation of Salad Base
- 1
Prepare the Iceberg Lettuce
Remove any damaged outer leaves from the iceberg lettuce. Carefully cut the head of lettuce into quarters to form wedges. Rinse each wedge under cold water and pat dry with a paper towel.
Making Ranch Dressing
- 2
Combine Ingredients for Dressing
In a medium mixing bowl, combine the mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, black pepper, chopped chives, and lemon juice. Whisk together until smooth and well combined.
- 3
Chill the Dressing
Cover the dressing with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Assembling the Salad
- 4
Dress the Wedges
Place each wedge of iceberg lettuce on a serving plate. Generously drizzle the ranch dressing over each wedge, ensuring they are well coated.
- 5
Add Toppings
Sprinkle the crumbled gorgonzola cheese over the dressed wedges. Then, add the thinly sliced red onion, croutons, halved kalamata olives, and diced tomato on top of each wedge.
- 6
Serve
Serve immediately as a refreshing salad or side dish.
