Classic Wedge Salad with Whole30 Ranch Dressing
Thanks to a quick-and-easy Whole30 Ranch Dressing, this Classic Wedge Salad is filling without weighing you down! Try it as an appetizer or serve it as an entrée with a lean protein.
Prep Time15 minutes mins
Cook Time12 minutes mins
Total Time27 minutes mins
Course: Dinner, Lunch, Salad
Cuisine: American
Keyword: ranch dressing, wedge salad, whole30
Servings: 4 servings
- 1 head iceberg lettuce – stem trimmed and cut into quarters
- 1 small red onion – finely chopped
- 2 medium-sized hot house or field tomatoes – diced
- ¼ cup fresh chives – finely chopped
- 4-6 strips bacon – sliced into ½” pieces
- 4 eggs
for Whole30 Ranch Dressing:
- ½ cup compliant mayonnaise
- ¼ cup full-fat coconut milk
- ¼ cup apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried basil
- ¼ tsp kosher salt
- ¼ tsp freshly-cracked black pepper
Add all dressing ingredients to a small mixing bowl and whisk until smooth and combined. Cover and refrigerate at least 30 minutes before serving.
Bring a saucepan of water to a rolling boil. Slowly submerge eggs using a slotted spoon. Cook eggs exactly 12 minutes. Drain water and fill saucepan with very cold water to shock eggs and stop the cooking process. Let eggs cool 5 minutes before peeling and roughly chopping.
Add sliced bacon to a cold, non-stick skillet. Set over medium-high heat and cook until bacon is crispy and golden brown (approximately 6-8 minutes). Transfer cooked bacon to a plate lined with paper towel to absorb excess fat. *Tip: Rendered fat can be transferred to a sealable container and refrigerated up to 5 days for other cooking purposes, like fried eggs.
Arrange iceberg lettuce wedges, cut-side up, on a large board. Drizzle with Whole30 Ranch Dressing, top with tomatoes, onions, chopped eggs, bacon, and chives. Serve immediately.