Wedge Salad With Parmesan Peppercorn Ranch Recipes

Steps:

• Fry the bacon in a skillet until crisp, about 7 minutes. Drain on a paper towel. Chop into small pieces.
• Arrange the chopped iceberg on a small platter, then sprinkle over the grated mozzarella and chopped bacon. Drizzle with the Italian Ranch Dressing and finish with the pepper.
• Combine the mayonnaise, sour cream, milk, Parmesan, pesto, sun-dried tomatoes, salt, pepper and lemon zest and juice in a food processor. Process until well combined.

Steps:

• 1. For dressing: Place the mayonnaise, sour cream, Parmesan, parsley, green onions, peppercorns, Worcestershire, vinegar, salt, and garlic in a blender and blend to combine.
• 2. Add buttermilk, to desired consistency and blend completely. Chill until ready to use.
• 3. Place lettuce wedges on individual plates or on one platter. Drizzle the dressing over the lettuce, add the carrots and sprinkle with the chives.

Steps:

• In a medium skillet, fry the bacon slices until slightly crisp. Drain on paper towels and set aside to cool.
• In a large bowl, combine the mayonnaise, buttermilk, sour cream and garlic. Add the vinegar, Worcestershire, salt, pepper and cayenne and whisk until the mixture is totally smooth.
• Chop up the bacon into pieces. Cut the iceberg in half right through the middle, then cut the halves into wedges.
• Spoon a good amount of the dressing over each wedge so that it drips down the sides, then sprinkle on the cheese and bacon.