Wed 8th, Oct, 2014
Hellooo here today with a lovely Wedge Salad Recipe, happy days.
I first had a version of this salad years and years and years ago when we first went to the States, I think it was the first time, really, that I had had Ranch dressing and I loved it. Then when we were in California recently, one lunchtime after a morning of walking around sightseeing, we had a lovely little lunch at a diner, we had been eating, ahem, rather a lot of pancakes and I was after a salad (you know when you are on holiday and it gets near to the end and all you want is a ‘normal’ dish?). Anyway there wasn’t much on the menu in terms of greens but there was a wedge salad, how delightfully retro…so I ordered it, thinking it could go one of two ways, but luckily it was lovely and as I was eating it thought this must be pretty easy to make but it’s really tasty….and I thought yep, this recipe is so coming home with me.
Since then I have made this salad more than a few times, but with some changes, the one in the restaurant used Iceberg lettuce which isn’t my favourite and the cheese was blue cheese, which while I like it, I thought this recipe would be really good with goat’s cheese and it was…though you’ll know if you have been reading here for a while that goat’s cheese and me are, you know, quite well acquainted.
A good thing about this is it’s a great way to get some greenery in, it’s pretty healthy but doesn’t seem like you are depriving yourself, and, can be pretty much store-cupboard give or take what lettuce you have in the bottom of your fridge – bacon is always in my fridge and lasts ages, same with goat’s cheese, a bottle of dressing is always around and I buy stacks of little gem lettuce and they keep really well.
For this recipe I tried Paul Newman’s Own dressing, the lovely people there contacted me to see if I would like to try it, and because I always have a bottle or two of pre-made dressing in the pantry (it’s handy for picnics and when you can’t be bothered, to have it around I think) so I thought why not give it a go? What I didn’t realise before I tried this particular dressing though is that the Newman’s Own Foundation donates all profits to charity…and in Australia & NZ so far has clocked up $22 million worth of donations to good causes.
But really, what you want in a salad dressing is for it to be tasty I reckon, no matter who made it and where it’s come from… I have tried LOTS of bottled dressings and vinaigrettes in my time and some are nothing short of revolting in my humble opinion (though it seems I’m quite fussy because some of the ones my kiddos love I do not). I cannot stand it when they taste chemical-y if you know what I mean – Paul Newman’s Own dressings use no artificial ingredients so you’re good to go there and for a low calorie option of Ranch it’s really nice, you know when ‘light’ stuff tastes a bit ‘unreal’ like you are eating a version of the thing you really want to be eating, well this doesn’t taste like that - oh and it’s tangy (I like ranch to be quite tangy) but still creamy and thick (some of the low calorie creamy dressings don’t taste creamy to me at all).
So yeah, I used the Paul Newman’s Own Light Ranch on the lovely wedge salad and it was a hit…the best thing about this recipe though, if you use a ready-made dressing, is it’s super easy – all you have to do really is assemble stuff, and you know I love recipes like that.
Bacon & Ranch Wedge Salad
(I’ve written the recipe to serve 1 so it’s easy to double up for however many you are serving)
1/2 Little Gem (or quarter Iceberg) salad
2 slices bacon finely diced
4 or 5 cherry (or little Roma) tomatoes halved
2 to 3 tbsp goat’s cheese (or blue cheese)
parsley & chives chopped
2 to 3 tbsp Ranch dressing (I used Paul Newman’s Own Light Ranch)
1. fry bacon pieces
2. cut lettuce into quarters
3. layer lettuce, tomatoes, bacon and cheese and top with Ranch dressing
4. top with herbs
That’s it from me, please leave me some feedback if you try this, thanks to all of you who have done that in the past for my recipes.