Jump to Recipe Print RecipeThe aroma of sizzling bacon wafted through my kitchen, pulling me away from the mundane. That’s when I decided to whip up a Loaded Wedge Salad with Buttermilk Ranch Dressing—an effortless yet impressive dish that always wows guests at gatherings. This salad isn’t just a feast for the eyes; it’s a delightful combination of crunchy iceberg lettuce, savory toppings, and a creamy dressing that you can customize to suit your taste. With its quick prep time, this crowd-pleaser makes entertaining a breeze, allowing you more time to enjoy your company and less time trapped in the kitchen. Ready to transform your next BBQ or dinner party into a gourmet experience? Let’s dive into this refreshing twist on a classic! Why Is This Salad the Perfect Crowd-Pleaser? Customization at its finest: You can tailor this Loaded Wedge Salad with your favorite toppings, making it suitable for everyone—from bacon lovers to veggie enthusiasts. Savory crunch: Each bite bursts with the crispy texture of bacon, complemented by the creamy ranch dressing. Quick prep: In less than 30 minutes, you can create a stunning dish perfect for BBQs or dinner parties, giving you more time to relax with your guests. Plus, it’s a beautiful centerpiece that enhances any meal, whether served alongside grilled meats or as a standalone dish, like my Chickpea Feta Salad. Dive into this delightful salad adventure today! Loaded Wedge Salad Ingredients For the Buttermilk Ranch Dressing Mayonnaise – Adds creaminess and structure; substitute with Greek yogurt for a lighter option. Buttermilk – Introduces tang and depth; replace with regular milk mixed with a teaspoon of vinegar if needed. Champagne Vinegar – Brightens the dressing; white wine vinegar can be used as a suitable substitute. Granulated Sugar – Balances acidity; feel free to exclude or adjust to your taste. Minced Fresh Chives – Brings freshness and mild onion flavor; green onions can substitute or omit if unavailable. Dried Parsley – Adds herbs for flavor; fresh parsley works wonderfully as a substitute. Dried Dill – Imparts an aromatic note; omit or swap with fresh dill if desired. Garlic Powder – Provides savory depth; fresh minced garlic can be used sparingly for a stronger flavor. Onion Powder – Enhances the complexity of the dressing; optional based on your preference. Hot Sauce – Adds heat and flavor; adjust according to your desired spice level. For the Wedge Salad Iceberg Lettuce – Creates a crisp base; romaine can be used for a sturdier texture. Bacon – Brings saltiness and crunch; turkey bacon is a fantastic lighter alternative. Hard-Boiled Eggs – Offers a creamy texture; omit for vegan variations or swap in sliced avocado for creaminess. Cherry Tomatoes – Provides sweetness and vibrant color; any diced tomatoes can work beautifully. Red Onion – Adds sharp flavor and crunch; green onions can substitute for a milder option. For the Crispy Lemon Breadcrumbs Breadcrumbs (Panko or Fresh) – Provides a delightful crunch; gluten-free breadcrumbs can be used if needed. Salted Butter – Binds and flavors the crumbs; olive oil works great for a dairy-free version. Lemon Zest – Adds brightness and aroma; can be omitted if lemons aren’t on hand. Whether you’re impressing guests at a BBQ or treating your family to something special, this Loaded Wedge Salad is sure to be a hit! ad Step‑by‑Step Instructions for Loaded Wedge Salad Step 1: Make the Dressing In a medium bowl, whisk together the mayonnaise, buttermilk, champagne vinegar, granulated sugar, minced chives, dried parsley, dried dill, garlic powder, onion powder, and hot sauce. Season generously with salt and pepper to taste. For best results, cover the bowl with plastic wrap and refrigerate the buttermilk ranch dressing for at least 2 hours, allowing the flavors to meld beautifully. Step 2: Prepare the Onions While the dressing chills, take a small bowl and soak the diced red onions in cold water mixed with a splash of vinegar. Let them rest for 30 minutes to mellow their sharpness. After soaking, drain well and set aside; these onions will bring a delightful crunch and color to your Loaded Wedge Salad. Step 3: Cut the Lettuce Start by removing any wilted leaves from your iceberg lettuce. Using a sharp knife, cut the head of lettuce into 4 to 6 wedges, depending on your desired portion size. For hearty servings, opt for larger wedges. Make sure the cuts are clean to prevent tearing, which helps maintain the salad’s attractive presentation. Step 4: Clean the Lettuce Rinse each wedge under cold running water to remove any dirt or debris. After rinsing, gently pat the wedges dry with paper towels to absorb excess moisture. Once dry, place the wedges in the refrigerator to keep them crisp and refreshing until you’re ready to serve your Loaded Wedge Salad. Step 5: Prepare the Breadcrumbs In a skillet over medium heat, melt the salted butter. Once melted, add the breadcrumbs and stir them constantly, cooking for about 3-5 minutes until they become golden brown and crispy. After removing from heat, stir in the lemon zest, allowing it to infuse the breadcrumbs with a bright, zesty flavor as they cool. Step 6: Assemble Salad On a large serving platter, artistically arrange the chilled lettuce wedges. Generously drizzle the prepared buttermilk ranch dressing over the wedges. Top with crispy bacon, sliced hard-boiled eggs, cherry tomatoes, and drained red onions for a burst of color. Finally, sprinkle the crispy lemon breadcrumbs and additional chives on top, creating a beautiful presentation for your Loaded Wedge Salad. How to Store and Freeze Loaded Wedge Salad Fridge: Store leftover components separately in airtight containers for up to 6 days. Keeping items like dressing and toppings separate ensures maximum freshness when you’re ready to assemble your Loaded Wedge Salad. Freezer: Freezing the salad is not recommended due to the texture of the lettuce and toppings. However, you can freeze the buttermilk ranch dressing for up to 3 months. Thaw it in the fridge before use. Reheating: If you’ve prepared crispy bacon, reheat it in a skillet over medium heat until just warmed through. Avoid reheating the lettuce and other salad components to maintain crispness. Preparation Ahead: For best results, prep components such as the dressing and bacon in advance but assemble the salad just before serving to enjoy the delightful crunch and fresh flavors! Loaded Wedge Salad: Customization Ideas Feel free to get creative with this Loaded Wedge Salad, enhancing flavors and textures to suit your taste! Grilled Chicken: Swap out bacon for tender grilled chicken for a lighter protein-packed salad. Roasted Red Peppers: Exchange cherry tomatoes for sweet roasted red peppers to add a different, delightful sweetness. Blue Cheese Dressing: Give it a classic twist by experimenting with a rich blue cheese dressing instead of ranch. Roasted Chickpeas: For a vegetarian option, substitute bacon with crispy roasted chickpeas. They add a satisfying crunch and protein boost. Avocado Delight: Replace hard-boiled eggs with creamy avocado slices for a rich, buttery texture that pairs beautifully with the lettuce. Spice it Up: Sprinkle some sliced jalapeños or red pepper flakes for an extra layer of heat. Fresh Herbs: Add a burst of flavor by mixing in fresh basil or cilantro for a herbaceous twist that brightens each bite. Corn Salsa: Top the salad with a refreshing corn salsa for added sweetness and crunchy texture. It pairs nicely alongside the creamy dressing, creating a fantastic flavor contrast. Feel inspired? This Loaded Wedge Salad is just as versatile as it is delicious—feel free to experiment! If you’re in the mood for another flavorful treat, try serving this salad alongside my Steakhouse Potato Salad for a hearty meal! What to Serve with Loaded Wedge Salad The vibrant colors and textures of this salad call for side dishes that enhance its freshness and heartiness. Grilled Chicken Skewers: Perfectly charred and seasoned, these skewers add protein, balancing the salad’s crunch with juicy bites. Corn on the Cob: Sweet and buttery, this classic summertime side offers a perfect contrast to the savory flavors of the salad. Garlic Breadsticks: Warm and toasty, these add a comforting element, perfect for scooping up the creamy dressing clinging to your plate. Roasted Veggie Medley: Tossed with olive oil and herbs, these caramelized vegetables bring sweetness and an earthy depth that complements the salad beautifully. Potato Salad: Creamy and rich, a classic potato salad provides a satisfying companion with its smooth texture and mild flavors. Chilled White Wine: A crisp, chilled white wine, like Sauvignon Blanc, elevates the meal and complements the fresh ingredients of the Loaded Wedge Salad. Lemon Sorbet: This light and refreshing dessert cleanses the palate wonderfully, rounding off a delightful meal with a burst of citrus. Make Ahead Options These Loaded Wedge Salad components are perfect for meal prep, making your busy weeknights a breeze! You can prepare the buttermilk ranch dressing up to 3 days in advance; just store it in an airtight container in the refrigerator for maximum flavor. The diced red onions can also be soaked and refrigerated overnight to mellow their sharpness while adding crunch when you assemble. To maintain the iceberg lettuce’s freshness, wash and dry the wedges, then refrigerate them wrapped in paper towels for up to 24 hours before serving. When you’re ready to serve, simply reassemble the salad by drizzling the dressing, topping with the crispy bacon, hard-boiled eggs, tomatoes, and crunchy breadcrumbs for delightful, restaurant-quality results with minimal effort! Expert Tips for the Best Loaded Wedge Salad Chill the Dressing: Allow your buttermilk ranch dressing to chill for at least 2 hours for deeper flavor. Freshness is key in a Loaded Wedge Salad! Keep Lettuce Dry: Make sure your iceberg lettuce is thoroughly dried before assembly to avoid sogginess. A wet salad is a sad salad! Cut with Care: When cutting the iceberg, slice from the base up to prevent tearing. Crispy, whole wedges are more visually appealing. Assemble Right Before Serving: To maintain crunch, assemble your Loaded Wedge Salad just before serving. Keeping components separate until then keeps everything fresh and inviting! Customize Wisely: While adding toppings, balance flavors. Too much richness can overshadow the freshness of the lettuce and dressing. Variety is Key: Don’t hesitate to experiment with toppings like grilled chicken or roasted chickpeas. It keeps your salads exciting and caters to varied dietary preferences! Loaded Wedge Salad Recipe FAQs What should I look for when selecting iceberg lettuce? When choosing iceberg lettuce, look for heads that feel heavy and firm with crisp, dark green outer leaves. Avoid any heads with wilting or dark spots; they may signify freshness issues. I often go for those that are tightly wrapped, as they tend to have better crunchiness. How long can I store leftovers in the fridge? You can store leftover components of your Loaded Wedge Salad separately in airtight containers for up to 6 days. Keeping the dressing, lettuce, and toppings apart ensures they maintain their freshness and crunch, ready for you to assemble whenever you’re in the mood! Can I freeze the buttermilk ranch dressing? Absolutely! You can freeze your buttermilk ranch dressing for up to 3 months. To do this, place it in an airtight container, leaving some space for expansion, and then freeze. When you’re ready to use it, simply thaw it in the refrigerator overnight before giving it a good shake to re-emulsify before serving. I want to customize my toppings; what are some alternatives? The more the merrier! Swap out bacon for grilled chicken for a lighter option or use roasted chickpeas for a hearty vegetarian alternative. You can also exchange cherry tomatoes for roasted red peppers to add a unique sweetness or try different dressings, like blue cheese, for a classic twist! How do I prevent my lettuce from getting soggy? To keep your iceberg lettuce crispy, make sure it’s completely dry before assembly. After washing, pat the wedges dry with paper towels or use a salad spinner to remove excess moisture. Assembling your Loaded Wedge Salad just before serving also helps to maintain that delightful crunch. Can I use non-dairy substitutes for the dressing and salad? Yes, you can absolutely adapt the Loaded Wedge Salad to fit a dairy-free diet! Substitute mayonnaise with a vegan mayo or Greek yogurt made from cashews, and use plant-based milk mixed with vinegar instead of buttermilk. This way, you still enjoy the creamy goodness without the dairy! Loaded Wedge Salad: A Flavor-Packed Crowd-Pleaser Delight Experience the Loaded Wedge Salad, a tantalizing blend of crispy textures and savory flavors, perfect for gatherings. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 20 minutes minsChilling Time 2 hours hrsTotal Time 2 hours hrs 30 minutes mins Servings: 4 servingsCourse: AppetizersCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Buttermilk Ranch Dressing1 cup Mayonnaise Can substitute with Greek yogurt1/2 cup Buttermilk Substitute with regular milk + vinegar2 tablespoons Champagne Vinegar White wine vinegar can be used1 teaspoon Granulated Sugar Adjust to taste1 tablespoon Minced Fresh Chives Can substitute with green onions1 teaspoon Dried Parsley Fresh parsley works well as a substitute1 teaspoon Dried Dill Omit or swap with fresh dill if desired1 teaspoon Garlic Powder Fresh minced garlic can be used1 teaspoon Onion Powder Optional based on preferenceto taste Hot Sauce Adjust based on desired spice levelFor the Wedge Salad1 head Iceberg Lettuce Romaine can be used for sturdier texture6 slices Bacon Turkey bacon is a lighter alternative2 Hard-Boiled Eggs Omit for vegan variations or swap with avocado1 cup Cherry Tomatoes Any diced tomatoes can work1/2 medium Red Onion Green onions can substitute for a milder optionFor the Crispy Lemon Breadcrumbs1 cup Breadcrumbs (Panko or Fresh) Gluten-free breadcrumbs can be used3 tablespoons Salted Butter Olive oil works for a dairy-free version1 teaspoon Lemon Zest Can be omitted if lemons aren't available Equipment medium bowlskilletsharp knifeServing Platter Method Step-by-Step InstructionsIn a medium bowl, whisk together the mayonnaise, buttermilk, champagne vinegar, granulated sugar, minced chives, dried parsley, dried dill, garlic powder, onion powder, and hot sauce. Season with salt and pepper. Cover and refrigerate for at least 2 hours.Soak diced red onions in cold water with a splash of vinegar for 30 minutes to mellow the sharpness. Drain and set aside.Remove wilted leaves from the iceberg lettuce and cut into 4 to 6 wedges. Rinse under cold water and pat dry.In a skillet, melt the salted butter over medium heat. Add breadcrumbs and cook for 3-5 minutes until golden brown. Stir in lemon zest.On a serving platter, arrange lettuce wedges. Drizzle with dressing, then top with bacon, hard-boiled eggs, cherry tomatoes, and drained red onions. Sprinkle with crispy breadcrumbs and additional chives. Nutrition Serving: 1servingCalories: 320kcalCarbohydrates: 15gProtein: 10gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 900mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg NotesAssemble the salad just before serving for maximum freshness and crunch. Customize toppings to suit guest preferences. Tried this recipe?Let us know how it was!
