Iceberg Lettuce Wedges with Homemade Ranch Dressing Recipe

Introduction

Crunchy and fresh, iceberg lettuce wedges paired with creamy ranch dressing make a simple yet satisfying salad. This classic combination is perfect as a light appetizer or a crunchy side dish that everyone will enjoy.

Ingredients

• 1/2 cup buttermilk
• 1/4 cup sour cream
• 1/4 cup whole egg mayonnaise (if using regular mayonnaise, omit the lemon juice)
• 2 tsp fresh lemon juice
• 1 tsp garlic powder
• 1 1/2 tsp dried dill
• 2 tbsp fresh chives, finely chopped
• 1/2 tsp table salt
• Black pepper, to taste
• 1 iceberg lettuce, cut into 6–8 wedges
• Chives, finely chopped (optional, for garnish)

Instructions

1. Step 1: In a bowl, whisk together buttermilk, sour cream, mayonnaise, lemon juice, garlic powder, dried dill, chopped chives, salt, and black pepper until smooth and well combined.
2. Step 2: Transfer the ranch dressing to a jug and refrigerate until chilled and ready to serve.
3. Step 3: Arrange the iceberg lettuce wedges on a serving plate and serve with the ranch dressing on the side.
4. Step 4: Garnish with additional chopped chives if desired, and enjoy immediately for the freshest crunch.

Tips & Variations

• For a lighter version, substitute Greek yogurt for sour cream and mayonnaise.
• Add crispy bacon bits or cherry tomatoes on the wedges for extra flavor and texture.
• If you prefer a thinner dressing, whisk in a little milk until you reach your desired consistency.

Storage

Store leftover ranch dressing in an airtight container in the refrigerator for up to 3 days. Give it a good stir before using again. The iceberg wedges are best served fresh and do not store well once cut, as they tend to become watery and lose crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the ranch dressing in advance?

Yes, the ranch dressing can be made up to 3 days ahead and kept refrigerated in a sealed container. This helps the flavors meld for a tastier dressing.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.