Ranch Wedge Salad Recipes

WEDGE SALAD WITH BLUE CHEESE RANCH AND BALSAMIC REDUCTION (OUTBACK COPYCAT)

Steps:

• Add all of the dressing ingredients to a medium bowl and whisk until well combined. Add milk to reach desired consistency. Best if chilled at least 30 minutes. Can be made days in advance and refrigerated in an airtight container.
• Note: Make just before serving or Reduction will thicken too much.
• Add 1/2 cup balsamic vinegar and 2 tablespoons brown sugar to a small saucepan. Bring to a boil then reduce to a simmer just until the consistency of syrup (it will thicken upon standing). Remove from heat. If Reduction thickens before you use it, then stir in a little water and reheat in the pan.
• Add wedges to individual plates and top with desired amount of Blue Cheese Ranch followed by tomatoes, onions, corn and bacon. Drizzle with balsamic reduction. Garnish with additional blue cheese if desired.

WEDGE SALAD WITH BUTTERMILK RANCH DRESSING

Steps:

• For the dressing: Combine the mayonnaise, sour cream, parsley, and chives in a medium bowl and stir until smooth. Finely chop the garlic, then sprinkle with a pinch of salt. Smash the garlic with the flat side of a knife until it becomes a paste, then add it to the dressing. Stir in the buttermilk, 1/2 teaspoon salt, and a few grinds of black pepper. Refrigerate until ready to use.
• Place each lettuce wedge on a plate. Spoon some of the dressing on top, then sprinkle with the cheese and more chives. Serve the remaining dressing on the side.

WEDGE SALAD WITH BUTTERMILK RANCH DRESSING (HOMEMADE)

Steps:

• In a small bowl, combine dressing ingredients. Stir well with a whisk.
• Plate each salad separately, placing iceberg lettuce quarter on plate, then topping with bacon, cheese, chives and dressing. Serve cold.

WEDGE SALAD WITH HOMEMADE RANCH AND CRISPY ONION RINGS

Steps:

• Remove any wilted leaves from the outside of the iceberg lettuce. Remove the core and slice the head of lettuce in half from top to bottom. Cut each half into 3 wedges.
• Arrange 6 wedges on a platter. Top each wedge with sliced radishes and halved cherry tomatoes. Drizzle about 1/2 cup of dressing all over the lettuce and veggies. Top with the blue cheese and chives. Place baked onion rings on top. Serve with extra dressing on the side.
• Add the mayonnaise, sour cream, vinegar, garlic powder, chives, dill, parsley, onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a high-powered blender and blend until smooth and creamy, about 1 minute. Transfer the dressing to a bowl and refrigerate until ready to serve. Dressing can be kept in an airtight container in the fridge for up to 1 week.
• Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
• Slice the onion into 1-inch-thick rings. Separate the rings and save the small inner rings for another use. Add the large rings to a bowl and cover with the water. Let the onions sit while you prepare the dredging stations.
• Add the flour and 1/2 teaspoon salt to a medium shallow bowl and whisk to combine. Add the panko, garlic powder, onion powder, 1/2 teaspoon salt and pepper to a second shallow bowl and whisk to combine. Add the egg whites to a third shallow bowl and whisk vigorously until they are frothy and foamy, but not holding peaks.
• Remove each onion ring from the water, shaking off any excess, and place immediately into the flour mixture, making sure to toss until it's fully coated. Next, dip the onion ring into the egg white mixture, flipping to coat thoroughly. Shake off any excess egg white and transfer the onion ring to the panko mixture, gently pressing in the breadcrumbs to adhere. Place the onion ring on the prepared baking sheet and continue the process with the rest of your onion rings.
• Generously spray the onion rings with non-stick cooking spray. Flip the onion rings and generously spray the other side. Bake until golden brown and crisp, flipping halfway through, about 20 minutes.

WEDGE SALAD WITH RANCH

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Arrange the prosciutto in a single layer on the baking sheet. Bake until wrinkled and slightly shrunken, about 11-13 minutes. Set aside to cool completely. It will crisp up as it cools.
• Discard the outer leaves of the lettuce and cut the iceberg in half right through the middle, then cut the halves into four wedges.
• Arrange the wedges on a platter or individual plates, spoon a generous amount of Buttermilk Ranch Dressing over each wedge so that it drips down the sides, then top with chopped tomatoes and avocado.
• Crumble the cooled prosciutto and sprinkle over each wedge. Season with salt and pepper, to taste. Serve immediately.

WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING

Steps:

• Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
• Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

RANCH WEDGE SALAD

Steps:

• Place each wedge on a salad plate or in a bowl.
• Spoon dressing evenly on each wedge.
• Top with chopped tomatoes, red onion, bacon, scallions and black pepper.