
Yields:
4
Prep Time:
15 mins
Total Time:
15 mins
We'll give up the bread, but we won't give up the bacon.
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Ingredients
- 8 oz.
bacon, cut into 1/4" pieces
- 1/2 cup
sour cream
- 1/4 cup
mayonnaise
- 1/2 cup
buttermilk
- 1 Tbsp.
Ranch seasoning
- 1 Tbsp.
minced chives, plus more for garnish
kosher salt
Freshly ground black pepper
- 1
large head iceberg lettuce, cored and cut into 4 wedges
- 4
plum tomatoes, diced
Directions
- Step 1In a large skillet over medium-high heat, cook bacon until crispy, 8 minutes. Transfer bacon to a paper towel-lined plate and set aside.
- Step 2Meanwhile, make dressing: In a medium jar, add sour cream, mayonnaise, buttermilk, ranch seasoning, and chives, and season with salt and pepper. Shake well, then move to fridge until ready to serve.
- Step 3Serve iceberg wedge with drizzle of ranch dressing, tomatoes, and bacon, and garnish with chives.
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