Publisher Photo
Publisher Photo
The homemade dressing really makes this simple, quick-to-fix salad shine. You get so much flavor without a whole lot of work. Making the dressing in advance and refrigerating will intensify the flavor. Adding blue cheese crumbles is a great option as well.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 cup 2% milk
  • 3 tablespoons lime juice
  • 1 cup mayonnaise
  • 1 shallot, finely chopped
  • 1 tablespoon ranch salad dressing mix
  • 1 teaspoon pepper
  • 1 garlic clove, minced
  • 1 medium head iceberg lettuce
  • 1-1/2 cups grape tomatoes, halved lengthwise
  • 2/3 cup crumbled cooked bacon
  • Crumbled blue cheese, optional

Directions

In a small bowl, whisk milk and lime juice; let stand for 5 minutes. Whisk in the mayonnaise, shallot, ranch dressing mix, pepper and garlic until blended.
Cut lettuce into four wedges. Drizzle with dressing; top with tomatoes and bacon. Sprinkle with blue cheese if desired. Yield: 4 servings.
Originally published as BLT Wedge Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p22

Nutritional Facts

1 salad (calculated without blue cheese): 536 calories, 48g fat (8g saturated fat), 36mg cholesterol, 1405mg sodium, 15g carbohydrate (7g sugars, 2g fiber), 10g protein.

  • 1/2 cup 2% milk
  • 3 tablespoons lime juice
  • 1 cup mayonnaise
  • 1 shallot, finely chopped
  • 1 tablespoon ranch salad dressing mix
  • 1 teaspoon pepper
  • 1 garlic clove, minced
  • 1 medium head iceberg lettuce
  • 1-1/2 cups grape tomatoes, halved lengthwise
  • 2/3 cup crumbled cooked bacon
  • Crumbled blue cheese, optional
  1. In a small bowl, whisk milk and lime juice; let stand for 5 minutes. Whisk in the mayonnaise, shallot, ranch dressing mix, pepper and garlic until blended.
  2. Cut lettuce into four wedges. Drizzle with dressing; top with tomatoes and bacon. Sprinkle with blue cheese if desired. Yield: 4 servings.
Originally published as BLT Wedge Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p22

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