Wedge Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 4 slices applewood-smoked bacon
- 1 large head iceberg lettuce, cored and sliced into 6 equal wedges
- 2 medium tomatoes, diced
- 2 small red onions, thinly sliced
- 3 tablespoons finely chopped chives
Instructions
- For the salad: Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.
- For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).
- Assembly: Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives.
- Any leftover dressing can be refrigerated for up to 1 week.
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