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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.

 

Ingredients

  1. 1 Head iceberg lettuce
  2. 4 slices Bar-S Bacon cooked and crumbled
  3. 2 hard-boiled Equally Yolked Eggs, halved
  4. 1 cup cherry tomatoes, halved
  5. 1 tablespoon chopped Scissortail Farms Chives
  6. 1 1/2 cups Creamy Ranch Dressing

  1. 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.
  2. Plate the wedges, and top with bacon crumbles, egg, tomato, chives and Creamy Ranch Dressing. Serve chilled.

Find it online: https://www.miocoalition.com/recipes/wedge-salad/