Eggless Wedge Salad with Herb Ranch
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Learn more →Ingredients
4 servings
For the salad
- 1 large head iceberg lettuce
- 6 slices turkey bacon
- ½ english cucumber, thinly sliced
For the ranch dressing
- ½ cup low-fat buttermilk
- ⅓ cup low-fat sour cream
- ¼ cup low-fat mayonnaise
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ½ tsp garlic-infused olive oil
- ¼ tsp salt
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Cook the turkey bacon in a large skillet over medium heat for 4–5 minutes per side, until the slices are browned and crisp. Transfer to a paper-towel-lined plate and let cool for 5 minutes, then crumble into bite-sized pieces.
- 2
While the bacon cools, whisk together the buttermilk, sour cream, mayonnaise, chives, dill, parsley, garlic-infused olive oil, and salt in a mixing bowl until smooth and well combined. Refrigerate the dressing for at least 15 minutes to let the flavors develop.
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