Wedge Salad
We’re taking the beloved wedge salad and giving it an Oklahoma treatment with a fresh herb, creamy ranch dressing. Hard-boiled egg makes this salad even more of a meal. If you’re a blue cheese fan, go ahead and add it! This recipe makes just enough for four, although if you have leftover ranch dressing, it will keep well for a week in the refrigerator.
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Ingredients
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- 1 Head iceberg lettuce
- 4 slices Bar-S Bacon cooked and crumbled
- 2 hard-boiled Equally Yolked Eggs, halved
- 1 cup cherry tomatoes, halved
- 1 tablespoon chopped Scissortail Farms Chives
- 1 1/2 cups Creamy Ranch Dressing
- Remove the outer leaves of the lettuce. With a sharp knife, quarter the head of lettuce to make four wedges. Remove the stem from each piece.
- Plate the wedges, and top with bacon crumbles, egg, tomato, chives and Creamy Ranch Dressing. Serve chilled.