Wedge Salad with Garlic Ranch Dressing

Serves 4


2 heads of iceberg lettuce, cored and cut in half

4-5 strips of bacon, cut up and fried

1 cup pecan pieces, candied*

1 granny smith apple, cored and cut in slivers

2 Roma tomatoes, diced up

1 1/2 cups reduced fat crumbled Blue Cheese

Garlic Ranch Dressing:

1/4 cup light mayonnaise

1/4 cup light sour cream

1/2 cup buttermilk

1 1/2 teaspoon minced garlic

3 teaspoons lemon juice

1 teaspoon garlic powder

1 teaspoon black pepper

3/4 teaspoon dried parsley 

3/4 teaspoon dried dill weed

3/4 teaspoon onion powder

1/2 teaspoon sea salt


 First mix all the ingredients for the dressing and then store in the fridge while preparing the salad.


Place half of the head of lettuce on the plate. Pile on the bacon, pecan pieces, apple slivers, tomatoes, and cheese. 


Drizzle dressing over the salad.


Serve with a fork and a steak knife.


*To candy the pecan pieces, heat the pecan pieces in a small frying pan with a 1/2 cup sugar. Continue to stir the pecans and the sugar over medium heat, while the sugar dissolves and coats the pecans. First the sugar will clump, then it will melt and coat the pecans. DO NOT over cook. When the pecans are covered, dump them onto a cutting board and spread out to cool.

 recipe printed from Just Another Day in Paradise url: