The joys of biting into a crisp, crunchy salad slathered in tangy ranch dressing and crowned with chunky bacon crumbles is totally on the table on the keto diet! Better still, with this recipe, you’ll get a fantastic homemade ranch dressing that you can use for other salads or as a dip for vegetables or keto chicken strips. Plus, additions or alterations to the dressing are easy here; add things like blue cheese, avocado, hard-boiled eggs, or roasted chicken to make it a Cobb salad, recalculating macros as needed.
In a medium bowl, combine the half and half, mayonnaise, sour cream, 1 teaspoon of the fresh chives, dried parsley, onion powder, garlic powder, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Whisk to combine.
Divide the iceberg wedges among 4 plates. Drizzle each with 2½ tablespoons of the dressing.
Crumble 1 slice of cooked bacon over each wedge. Garnish each with 6 tomato halves and 1/2 teaspoon of the remaining chives. Serve.
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