Keto BLT Wedge Salad with Homemade Ranch Dressing
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.
Ingredients List
- 4 Tbsp half and half
- 3 Tbsp mayonnaise
- 3 Tbsp sour cream
- 3 tsp chopped fresh chives, divided
- 3/4 tsp dried parsley
- 3/4 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp freshly ground pepper
- 1 head iceberg lettuce, cored and quartered into 4 wedges
- 4 slices bacon, cooked
- 12 grape tomatoes, halved
Instructions
- In a medium bowl, combine the half and half, mayonnaise, sour cream, one-third of the fresh chives, dried parsley, onion powder, garlic powder, sea salt, and pepper. Whisk to combine.
- Divide the iceberg wedges among 4 plates. Drizzle each with one-fourth of the dressing.
- Crumble 1 slice of cooked bacon over each wedge. Garnish each with the tomato halves and the remaining chives. Serve.
