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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.

Course Dinner, Lunch, Salad
Cuisine American
Keyword ranch dressing, wedge salad, whole30
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings

Ingredients

  • 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

Instructions

  1. Add all dressing ingredients to a small mixing bowl and whisk until smooth and combined. Cover and refrigerate at least 30 minutes before serving.
  2. 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.
  3. 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.
  4. 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.