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    Home » Salad Recipes

    The BLT Wedge Salad with Chipotle Ranch Dressing

    BY: Ben Rayl UPDATED: 16 May, '21 Leave a Comment

    RecipePrintComments
    5 from 1 vote

    The wedge salad has been a staple in American steakhouses for as long as I can remember – and for a good reason.  It’s crispy and crunchy and with the right dressing it’s one of the best things ever. The standard dressing is usually a blue cheese, but I’m not a huge fan of that so I decided to spice this one up a bit and go with this super delicious chipotle ranch.

    A wedge salad with bacon and a homemade chipotle ranch dressing.

    Ranch dressing is really easy to make at home, and this one is one of the best I’ve had.  It’s spicy and creamy and goes so well with the bacon and tomato it’s like eating one the greatest BLT’s ever, just without the bread. This salad is seriously delicious – it’s the perfect start to any great meal.

    📋 Recipe

    A wedge salad with bacon and a homemade chipotle ranch dressing.

    The BLT Wedge Salad with Chipotle Ranch Dressing

    The wedge salad has been a staple in American steakhouses for as long as I can remember – and for a good reason.  It’s crispy and crunchy and with the right dressing it’s one of the best things ever.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Salad, Side Dish
    Cuisine: American
    Prep Time: 20 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4 servings
    Calories: 506kcal
    Author: Ben Rayl

    Ingredients
     

    for the dressing:

    • 1 cup mayonnaise
    • ½ cup sour cream
    • 2 tablespoon parsley - flat leaf
    • 2 tablespoon chives - finely chopped
    • 1 clove garlic
    • 2 chipotles
    • ⅓ cup buttermilk
    • to taste salt
    • 1 lime juice

    for the salad:

    • 1 large lettuce head iceberg
    • 1 bacon
    • 2 cups cherry tomatoes - halved

    Instructions

    for the dressing:

    • Put the garlic, chipotles, adobo and buttermilk in a food processor and pulse until completely blended. Add this to the mayonnaise mixture with the salt and lime juice (start with 1 tbsp, then use the remaining to thin the dressing out if it's too thick) and whisk again until incorporated then set aside.

    for the salad:

    • Cut the cored iceberg lettuce into 4 quarters and put each quarter point up on a salad plate. (To core the iceberg, I always just hold it with the core on the bottom, then hit it hard on a counter, the core should pull out easily.)
    • Pour a generous amount of dressing down the middle of each wedge, then top liberally with crumbled bacon and cherry tomatoes. (The bacon is best warm, so if you didn't cook it right now I suggest putting the crumbles in a skillet and stirring them around until they brown and look beautiful.)

    Nutrition

    Calories: 506kcal | Carbohydrates: 14g | Protein: 5g | Fat: 49g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 431mg | Potassium: 535mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1798IU | Vitamin C: 29mg | Calcium: 108mg | Iron: 2mg

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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