Iceberg Wedge Salad with Saison-Ranch Dressing

Wedge Salad with Buttermilk Ranch Dressing.

Iceberg Wedge Salad with Saison-Ranch Dressing

A fun version of a classic wedge salad. Beer is used to flavor the creamy dressing.

Course Salads, Salad Dressings and Vinaigrettes

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 501kcal

Author Lea Ann Brown

Ingredients

1 head iceberg lettuce outer leaves removed, rinsed and quartered
1/2 Cup bleu cheese crumbles
4 slices thick-cut bacon fried, drained and crumbled
4 green onions thin sliced
12 grape tomatoes halved
Fresh cracked black pepper
2 hard boiled eggs optional, sliced
Dressing:
1/2 Cup mayonnaise
1/4 Cup buttermilk
1/4 Cup New Belgium Saison style beer or other farmhouse ale
1 Tablespoon lemon juice fresh squeezed
3/4 teaspoon garlic powder
1 teaspoon honey

Instructions

For The Dressing: Combine the mayonnaise, buttermilk, beer, lemon juice garlic salt and honey in a small bowl and mix well. Chill until ready to serve.
For The Salad: Place the quartered iceberg lettuce in the center of 4 plates and drizzle with Saison-Ranch dressing.
Dividing evenly between the plates, sprinkle the bleu cheese crumbles, bacon and green onions over the top of the wedges. Arrange the tomatoes and eggs around the base of the salad and the edges of the plates. Sprinkle with fresh cracked black pepper.

Notes

Tips for Success:

Choose a large light weight head of iceberg lettuce. The lighter the weight will mean that the leaves of the lettuce are not so tightly packed together. It will be easier to eat and the dressing will find it's way into more crevices.

Nutrition