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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.
Servings: 4 One Serving: 1/4 of a 4 serving recipe
Ingredients
- 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.
Nutritional Information - Macros
- 172 Calories
- 15 g Fat
- 5 g Protein
- 5 g Total Carbs
- 2 g Fiber
- 3 g Net Carbs
Tips
- To cook bacon with less mess and spatter, preheat a 375°F (190°C) oven, line the bacon in a single layer on a foil-lined sheet pan, roast until crispy and deep golden brown, 20 to 25 minutes, then drain on paper towels.
- Hosting a crowd? Double or triple the recipe and serve on a large platter.
- Want extras? Double the recipe and refrigerate the dressing, lettuce, and bacon until you’re ready to compose and eat the salad.