Classic Wedge Salad with Whole30 Ranch Dressing (Edit recipe)

Thanks to a quick-and-easy Whole30 Ranch Dressing, this Classic Wedge Salad is filling without weighing you down! Try it as an appetizer or serve it as an entrée with a lean protein.

15 minutes

12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	408
Fat:	37 g
Carbohydrates:	3 g
Protein:	6 g
Cholesterol:	42 g
Sodium:	410 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

1 head Iceberg Lettuce, stem trimmed and cut into quarters
1 Red Onion, small, finely chopped
2 Tomato, medium, diced (hot house or field)
.25 cup Chives, fresh, finely chopped
4-6 pieces Bacon, sliced into .5” pieces
4 Eggs

for Whole30 Ranch Dressing

.5 cup Mayonnaise, Whole30 compliant
.25 cup Coconut Milk, full-fat
.25 cup Apple Cider Vinegar
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Dried Parsley
1 tsp dried Basil
.25 tsp Kosher Salt
.25 tsp Ground Fresh Black Peppercorns

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all dressing ingredients to a small mixing bowl and whisk until smooth and combined. Cover and refrigerate at least 30 minutes before serving.
Bring a saucepan of water to a rolling boil. Slowly submerge eggs using a slotted spoon. Cook eggs exactly 12 minutes. Drain water and fill saucepan with very cold water to shock eggs and stop the cooking process. Let eggs cool 5 minutes before peeling and roughly chopping.
Add sliced bacon to a cold, non-stick skillet. Set over medium-high heat and cook until bacon is crispy and golden brown (approximately 6-8 minutes). Transfer cooked bacon to a plate lined with paper towel to absorb excess fat. *Tip: Rendered fat can be transferred to a sealable container and refrigerated up to 5 days for other cooking purposes, like fried eggs.
Arrange iceberg lettuce wedges, cut-side up, on a large board. Drizzle with Whole30 Ranch Dressing, top with tomatoes, onions, chopped eggs, bacon, and chives. Serve immediately.