Pregnancy Friendly Wedge Salad with Herb Ranch

Total time45 min

Prep time20 min

Cook time10 min

Pregnancy Friendly Wedge Salad with Herb Ranch

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the salad

1 large head iceberg lettuce
6 slices turkey bacon
Boar's Head Uncured Turkey Bacon 12 oz Garrett Valley Farms All Natural Sugar Free Uncured Turkey Bacon 8 oz Great Value Naturally Hardwood Smoked Uncured Turkey Bacon Wellshire Organic Organic Sugar Free Uncured Turkey Bacon
365 Whole Foods Market Organic No Sugar Added Uncured Turkey Bacon
See all
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
Ingredient note
Store-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!