Iceberg wedge salad with ranch and bacon
Recipe for crisp iceberg lettuce, cut into wedges and topped with ranch dressing and crispy bacon.
Servings 6 servings
Calories 223kcal
Ingredients
- 200 g bacon, diced
- 2 iceberg lettuces
- Microgreens, chives or other greens
Ranch dressing
- 100 ml crème fraîche
- 75 ml buttermilk
- 50 ml mayonnaise
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tbsp chives, finely chopped
- 1 tbsp parsley, finely chopped
- Lemon
- Salt and freshly ground pepper
Instructions
- Fry the bacon in a pan until crisp, then leave it to drain on a little kitchen paper.Meanwhile, you can mix the ingredients for the dressing.
- Stir the crème fraîche, mayonnaise, buttermilk, spices and herbs together in a bowl. Season to taste with lemon juice, salt and freshly ground pepper.
- Cut the lettuce into wedges. Depending on the size of the heads, you can cut each iceberg into 4-6 wedges.
- Arrange the lettuce wedges on a large plate and pour the dressing over the top. Sprinkle with the bacon, a little microgreens or chives, and freshly ground pepper.
Nutrition
Calories: 223kcal | Carbohydrates: 8g | Protein: 16g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 662mg | Potassium: 518mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1110IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 1mg