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Wedge Salad with Candied Bacon, Walnuts, Blackberries & Basil Ranch
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Description
Salad-lovers, rejoice! This Wedge Salad with Candied Bacon, Walnuts, Blackberries & Basil Ranch is the perfect fresh summer lunch!
Ingredients
- FOR THE CANDIED BACON:
- 4 slices Cooked Thick-cut Bacon, Crumbled
- 1 Tablespoon Granulated Sugar
- Pinch Of Salt
- FOR THE BASIL RANCH DRESSING:
- ½ cups Plain Greek Yogurt
- 1 Tablespoon Olive Oil
- ⅓ cups Freshly Chopped Basil
- 1 teaspoon Worcestershire Sauce
- ½ teaspoons Apple Cider Vinegar
- ¼ teaspoons Onion Powder
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- FOR THE SALAD:
- 1 head (large) Iceberg Lettuce, Quartered
- 1 cup Blackberries
- ⅓ cups Chopped Walnuts
- 3 Tablespoons Basil, For Garnish
Preparation
For the candied bacon:
Combine cooked crumbled bacon, sugar, and salt in a medium sauté pan over medium heat. Toss until sugar has dissolved and evenly coated the bacon, about 5 minutes. Be careful not to burn the sugar. Set aside to harden a bit while you make the dressing.
For the basil ranch dressing:
Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally, if desired. Store in an air-tight container for 1 to 2 days.
To assemble the salads, place a quarter of the iceberg on each plate and liberally with salt and pepper. Drizzle with the basil ranch. Sprinkle on candied bacon, blackberries, and chopped basil. Serve immediately.
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