Lettuce Wedge Salad

Lettuce Wedge Salad
4 servings
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4-6 bacon slices
1 medium onion, sliced
1 cup buttermilk
1/2 cup sour cream
1 (1-oz.) package Ranch dressing mix
1/4 cup chopped basil leaves
2 garlic cloves
1 large head iceberg lettuce, cut into 4 wedges
Shredded basil (optional)

Cook bacon in a large skillet over medium heat until crispy; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon.

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

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

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

Note: You can make the dressing ahead and store it in the refrigerator. The chilled dressing will have a thicker consistency, which I like.