Wedge Salad With Buttermilk Ranch Dressing Homemade Recipes

Steps:

• Whisk mayonnaise and buttermilk in a medium mixing bowl until smooth. Add parsley, garlic powder, salt, onion powder, dill, and pepper; whisk until blended together. Place in the refrigerator until flavors have melded, about 20 minutes.

Steps:

• Remove any wilted leaves from the outside of the iceberg lettuce. Remove the core and slice the head of lettuce in half from top to bottom. Cut each half into 3 wedges.
• Arrange 6 wedges on a platter. Top each wedge with sliced radishes and halved cherry tomatoes. Drizzle about 1/2 cup of dressing all over the lettuce and veggies. Top with the blue cheese and chives. Place baked onion rings on top. Serve with extra dressing on the side.
• Add the mayonnaise, sour cream, vinegar, garlic powder, chives, dill, parsley, onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a high-powered blender and blend until smooth and creamy, about 1 minute. Transfer the dressing to a bowl and refrigerate until ready to serve. Dressing can be kept in an airtight container in the fridge for up to 1 week.
• Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
• Slice the onion into 1-inch-thick rings. Separate the rings and save the small inner rings for another use. Add the large rings to a bowl and cover with the water. Let the onions sit while you prepare the dredging stations.
• Add the flour and 1/2 teaspoon salt to a medium shallow bowl and whisk to combine. Add the panko, garlic powder, onion powder, 1/2 teaspoon salt and pepper to a second shallow bowl and whisk to combine. Add the egg whites to a third shallow bowl and whisk vigorously until they are frothy and foamy, but not holding peaks.
• Remove each onion ring from the water, shaking off any excess, and place immediately into the flour mixture, making sure to toss until it's fully coated. Next, dip the onion ring into the egg white mixture, flipping to coat thoroughly. Shake off any excess egg white and transfer the onion ring to the panko mixture, gently pressing in the breadcrumbs to adhere. Place the onion ring on the prepared baking sheet and continue the process with the rest of your onion rings.
• Generously spray the onion rings with non-stick cooking spray. Flip the onion rings and generously spray the other side. Bake until golden brown and crisp, flipping halfway through, about 20 minutes.

Steps:

• Make the dressing: Whisk the mayonnaise, buttermilk, vinegar, onion powder, chives, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; set aside.
• Make the salad: Put the red onion in a bowl and cover with cold water; let soak 10 minutes, then drain.
• Combine the lettuce in a large bowl and add the radishes, carrots, cucumbers, bell pepper and red onion. Toss with the dressing and season with salt.

Steps:

• Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
• Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.