Wedges (Slices) of Iceberg Lettuce with Homemade Ranch Dressing

After searching and experimenting with different recipes I finally found a ranch dressing I could work with. I have already posted wedge salad recipes with Thousand Island Dressing and  Blue Cheese Dressing. Now, you get the Ranch dressing version. These salads have been popular for a long time on American restaurant menus and I just had a delicious blue cheese version at a local restaurant.

Ranch dressing  was invented back in the 1950’s-60’s at Hidden Valley Ranch near Santa Barbara, California by a rancher, Steve Henson and his wife, who had a 120 acre dude ranch.  The Hensons  shared their ranch with students and other visitors on weekends.  The guests were served with steaks and his “special dressing” on salads.  He was always giving his dressing away and one day figured out he could make some money off of it.  History says the rest…

This ranch dressing is adapted from  America’s Test Kitchens.

Wedges (Slices) of Iceberg Lettuce with Homemade Ranch Dressing, Adapted

Homemade Ranch Dressing:

  • 1 cup buttermilk
  • 1/4 cup mayonnaise
  • 3 tbsp. sour cream (might add more for a thicker dressing)
  • 1 tbsp. fresh parsley, minced
  • 1 tbsp. chives, minced
  • 4 tsp. white wine vinegar
  • 1 large garlic clove, minced
  • kosher salt and ground black pepper to taste
  • iceberg lettuce, 4 wedges or 4 slices
  • thinly sliced shallots, sprinkled with flour, fried and lightly seasoned with salt
  • cherry tomatoes, sliced in half
  • bacon bits
  • other toppings, optional

Combine the first eight ingredients in a container with a tight fitting lid. Shake to combine and refrigerate until ready to serve.

I liked Ina’s, or the Barefoot Contessa’s method of serving a wedge salad. Instead of cutting the iceberg lettuce into 4 wedges she slices the whole head of lettuce across to make four 3/4-inch thick round disks. Spoon on the dressing and add your veggies. For this salad I added fried shallots, bacon bits and my cherry tomatoes cut in half. I made it again and added cucumbers and radishes.

Recipe by 

It’s party time again and I have the honor of co-hosting Fiesta Friday #86 with Quinn over at dadwhats4dinner. He is the “primary cook” in his family and has brought some delicious, traditional, and out of the ordinary recipes to share with us. Please stop by and say hello to Quinn – you will love his site as much as I do! Of course we all are very fond of Angie; she is the best 🙂

The party has started and Angie, Quinn and I are ready to welcome you. I am sharing a simple salad that everyone in your family will enjoy.


Shallot rings briefly fried in oil and seasoned with salt.


Homegrown cherry tomatoes – I just love these little guys!



DSC_6815 DSC_6821

25 thoughts on “Wedges (Slices) of Iceberg Lettuce with Homemade Ranch Dressing

  1. This family friendly recipe is perfect for the fiesta! I’m sure everyone will love it. And, thank you so much for co-hosting. Fiesta Friday is one of my favorite parts of the week! Hope you have a wonderful weekend as well! 😀


  2. Add some blue cheese and I am in heaven. Glad to be co-hosting Fiesta Friday #86 with you and think you for the kind words in your post. You are very sweet. Happy FF!!


    • That’s probably my favorite way too! We’re having a good time viewing and wishing we could taste all the goodies everyone has brought. You’re quite welcome as I do love your site – a lot of good ole American recipes plus kicked up a notch or two 🙂

      Liked by 1 person

    • Me too Julie – simple but good and you can kick it up a notch by what you use for toppings. The shallots are easy and quick to make and can be seasoned any way you want. My 1 cherry tomato plant produced so many I could not give away enough.

      Liked by 1 person

    • Thanks Josette – the disks are much easier to eat and cut. I love creamy dressings and I compared my caesar salad to yours and one ingredient I did not use was Dijon mustard, but I included red wine vinegar. I think I got that straight – I need to locate the recipe I printed. Just might do a taste comparison – I am always fascinated with what one ingredient or two can do to a recipe 🙂


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