Wedge Salad with Ranch
NUT
FREE
Green, leafy lettuce leaves; bright, garden-fresh vegetables; and a light, creamy, herbaceous dressing makes a quick, easy, and delicious salad. Throw in some grilled, poached, or shredded chicken, fish, or beef or some hard-boiled eggs for an added boost of protein.
| Prep Time 15 minutes |
Makes 4 salads |
Serving Size 1 salad |
INGREDIENTS
1 head Boston, Bibb, or romaine lettuce, soft leaves only
1 cup peeled and shredded carrots
1 cup cherry tomatoes, halved
1 cup cucumber, peeled, seeded, halved lengthwise, sliced
2 thin slices red onion
1 cup homemade yogurt
1 tsp. fresh dill, chopped
1 tsp. fresh cilantro, chopped
1 tsp. fresh basil, chopped
1 TB. scallion, chopped
½ clove garlic, minced
1 tsp. apple cider vinegar
¼ tsp. sea salt
¼ tsp. ground black pepper
2 TB. grated pecorino Romano cheese
½ cup virgin olive oil
METHOD
1 Remove tough stems and core from lettuce, and chop into quarters.
2 Place 1 lettuce wedge on each of 4 plates, and top each with carrots, ¼ cup cherry tomatoes, ¼ cup cucumber, and ½ slice red onion.
3 In a small bowl, combine yogurt, dill, cilantro, basil, scallion, garlic, vinegar, sea salt, ground black pepper, and cheese. Slowly whisk in olive oil until combined. Or place all ingredients in a glass jar with a lid and shake until well combined.
4 Drizzle each salad with ¼ cup dressing.