Best 3 Wedge Salad With Parmesan Peppercorn Ranch Recipes

Indulge in the crisp and refreshing flavors of a classic Wedge Salad, elevated with a creamy Parmesan-Peppercorn Ranch dressing. This iconic salad features crisp iceberg lettuce wedges topped with crumbled blue cheese, juicy grape tomatoes, crunchy bacon bits, and a sprinkle of fresh chives. The highlight of this dish lies in the irresistible Parmesan-Peppercorn Ranch dressing, a harmonious blend of tangy buttermilk, mayonnaise, sour cream, grated Parmesan cheese, and a hint of cracked peppercorns. It adds a creamy and flavorful touch that perfectly complements the various textures and flavors of the salad. This recipe also includes variations for a lighter dressing option and a delicious homemade blue cheese dressing, allowing you to customize the salad to your preference.

Check out the recipes below so you can choose the best recipe for yourself!

WEDGE SALAD WITH RANCH

Wedge Salad with Ranch image

Wedge salad with avocado, prosciutto crumbles, and homemade buttermilk ranch dressing. It's easy to make and goes with just about anything!

Provided by Katya

Categories Salad

Time 23m

Yield 4

Number Of Ingredients 6

Ingredients

3 thin-slices prosciutto*
1 head iceberg lettuce, about 1 1/2 pounds
3/4 cup sweet grape tomatoes, halved and/or quartered
1 ripe avocado, seeded, peeled, and chopped
1 recipe Homemade Buttermilk Ranch Dressing
Kosher salt and fresh black pepper

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Arrange the prosciutto in a single layer on the baking sheet. Bake until wrinkled and slightly shrunken, about 11-13 minutes. Set aside to cool completely. It will crisp up as it cools.
Discard the outer leaves of the lettuce and cut the iceberg in half right through the middle, then cut the halves into four wedges.
Arrange the wedges on a platter or individual plates, spoon a generous amount of Buttermilk Ranch Dressing over each wedge so that it drips down the sides, then top with chopped tomatoes and avocado.
Crumble the cooled prosciutto and sprinkle over each wedge. Season with salt and pepper, to taste. Serve immediately.

Nutrition Facts : ServingSize 1/4 lettuce with toppings, plus 3 Tbsp. dressing, Calories 288 calories, Sugar 5.9 g, Sodium 160.8 mg, Fat 20.8 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 12.6 g, Fiber 5.9 g, Protein 14.8 g, Cholesterol 43.1 mg

LADD'S CHOPPED WEDGE SALAD

Ladd's Chopped Wedge Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 14

Ingredients

4 slices bacon
1/2 head iceberg lettuce, chopped into wedges
1/2 cup grated "supermarket" mozzarella
Italian Ranch Dressing, recipe follows
Pinch freshly ground black pepper
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons milk
2 tablespoons grated Parmesan
1 tablespoon jarred pesto
1 tablespoon sun-dried tomatoes packed in oil, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Zest and juice of 1 lemon

Steps:

Fry the bacon in a skillet until crisp, about 7 minutes. Drain on a paper towel. Chop into small pieces.
Arrange the chopped iceberg on a small platter, then sprinkle over the grated mozzarella and chopped bacon. Drizzle with the Italian Ranch Dressing and finish with the pepper.
Combine the mayonnaise, sour cream, milk, Parmesan, pesto, sun-dried tomatoes, salt, pepper and lemon zest and juice in a food processor. Process until well combined.

PARMESAN-PEPPERCORN WEDGE SALAD

Parmesan-Peppercorn Wedge Salad image

A twist on a classic.

Provided by Mikekey *

Categories Lettuce Salads

Time 30m

Number Of Ingredients 14

Ingredients

1 c mayonnaise
1/2 c sour cream
1/2 c grated parmesan (not shredded)
1/4 c flat-leaf parsley, minced
1 Tbsp sliced green onion
1 Tbsp fresh ground peppercorns (try-colored ones are nice)
1 tsp worcestershire sauce
1/2 tsp white vinegar
1/4 tsp kosher salt
1 clove garlic, minced
1/4 c buttermilk (or more for desired consistency)
1 head iceberg lettuce, cut into 4 wedges (remove core)
1 lb carrots, shredded
chopped fresh chives, for garnish

Steps:

1. For dressing: Place the mayonnaise, sour cream, Parmesan, parsley, green onions, peppercorns, Worcestershire, vinegar, salt, and garlic in a blender and blend to combine.
2. Add buttermilk, to desired consistency and blend completely. Chill until ready to use.
3. Place lettuce wedges on individual plates or on one platter. Drizzle the dressing over the lettuce, add the carrots and sprinkle with the chives.

Tips for Making a Perfect Wedge Salad with Parmesan Peppercorn Ranch:

Choose the right lettuce. The best lettuce for wedge salads is iceberg lettuce, as it provides a sturdy base for the other ingredients.
Cut the lettuce wedges evenly. This will help them cook evenly and look more appealing on the plate.
Make sure the dressing is well-made. The Parmesan peppercorn ranch dressing is the star of this salad, so it's important to make sure it's flavorful and well-balanced.
Don't skimp on the toppings. The bacon, blue cheese, and cherry tomatoes add a lot of flavor and texture to the salad, so be sure to use plenty of them.
Serve the salad immediately. Wedge salads are best when they're served immediately after they're made, so that the dressing doesn't have time to wilt the lettuce.

Conclusion:

Wedge salads are a classic American dish that is perfect for any occasion. They're easy to make, delicious, and visually appealing. The Parmesan peppercorn ranch dressing is a perfect complement to the crisp lettuce and savory toppings. So next time you're looking for a quick and easy meal, give this wedge salad recipe a try. You won't be disappointed!