The Pioneer Woman Tasty Kitchen
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Wedge Salad with Candied Bacon, Walnuts, Blackberries & Basil Ranch

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Level: Easy

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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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