Best 7 Iceberg Wedge Salad With Green Goddess Ranch Dressing Recipes

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Craving a crisp, refreshing salad that's bursting with flavor? Look no further than the iceberg wedge salad with green goddess ranch dressing. This classic dish features a crisp wedge of iceberg lettuce topped with crumbled bacon, cherry tomatoes, red onion, and a creamy, tangy green goddess ranch dressing. The combination of textures and flavors makes this salad a perfect choice for a light lunch or a side dish at your next barbecue. Whether you're a fan of traditional salads or looking for something new and exciting, this recipe is sure to satisfy your taste buds.

Let's cook with our recipes!

ICEBERG WEDGE SALAD WITH GREEN GODDESS RANCH DRESSING



Iceberg Wedge Salad with Green Goddess Ranch Dressing image

Pieces of bacon add good flavor and crunch to this spin on a classic ranch salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 4

1 recipe Green Goddess Ranch Salad Dressing
1 head iceberg lettuce, cut into 4 wedges
4 slices bacon, cooked until crispy
1 small English cucumber, peeled and cut into 8 thin wedges

Steps:

  • Prepare Green Goddess dressing and set aside. Place 1 iceberg lettuce wedge and 2 cucumber wedges on each plate. Pour some dressing over top and crumble 1 slice bacon over each wedge. Serve.

GREEN GODDESS DRESSING OVER ICEBERG WEDGES



Green Goddess Dressing over Iceberg Wedges image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 12m

Yield 5 servings

Number Of Ingredients 10

2 medium avocados, pitted, peeled, grilled and chopped into cubes
2 tablespoons lemon or lime juice
1 tablespoon roughly chopped basil leaves
1 tablespoon roughly chopped tarragon leaves
1 clove garlic, minced
1/8 teaspoon asorbic acid or Vitamin C
1/2 cup extra-virgin olive oil
Grey salt
Freshly ground black pepper
1 head iceberg lettuce cut into 5 wedges

Steps:

  • In a food processor, combine avocado cubes, lemon or lime juice, basil, tarragon, garlic, and asorbic acid. Blend until smooth. With the motor running, slowly pour in olive oil to make a thick, creamy dressing. If dressing is too thick to pour, add water, a few tablespoons at a time, to reach the desired consistency. Pour into a bowl, season, to taste, with salt and pepper and cover. Refrigerate until chilled.
  • To serve, pour dressing over iceberg wedges.

ICEBERG WEDGE SALAD WITH CREAMY GORGONZOLA DRESSING



Iceberg Wedge Salad with Creamy Gorgonzola Dressing image

Provided by Brad Sorenson

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 cup sour cream
1 cup prepared mayonnaise
1/2 cup gorgonzola cheese, crumbled up
2 to 4 tablespoons buttermilk
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
2 tablespoons mixed chopped fresh herbs (such as parsley, sage, and basil)
1 head iceberg lettuce, quartered, core removed
8 strips good quality bacon, cooked crispy
8 tear drop, or grape tomatoes, halved
1/2 cup blue cheese, crumbled

Steps:

  • In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs.
  • Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.

GREEN GODDESS RANCH SALAD DRESSING



Green Goddess Ranch Salad Dressing image

A creamy homemade salad dressing, free of commercial stabilizers, is another boon for salad makers. The anchovy in this one is undetectable but adds a salty, briny flavor; you can substitute salt, if desired.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 1 1/2 cups

Number Of Ingredients 9

2 tablespoons minced fresh chives and/or scallions
2 teaspoons anchovy paste, or 1 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1/2 cup sour cream
1 cup mayonnaise
2 tablespoons mild vinegar, such as white-wine vinegar or tarragon vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, smashed and minced
Buttermilk or milk (optional)

Steps:

  • In a large bowl or blender, whisk or blend all the ingredients except the buttermilk. Add just enough buttermilk to thin to the desired consistency, if needed. Pour into a jar with a tight-fitting lid and refrigerate for a few hours to allow the flavors to combine. Shake well before using. Keeps in the refrigerator for up to 1 week.

PIONEER WOMAN'S HOMEMADE RANCH DRESSING WITH ICEBERG WEDGES



Pioneer Woman's Homemade Ranch Dressing With Iceberg Wedges image

Another recipe from the Pioneer Woman. Make sure you put enough dressing on each wedge so it gets onto each leaf.

Provided by linguinelisa

Categories     Salad Dressings

Time 15m

Yield 8 serving(s)

Number Of Ingredients 15

1/4 teaspoon kosher salt
1 garlic clove, chopped
1 cup mayonnaise
1/2 cup sour cream
1/4-1/2 cup milk (depending on how thick you want the dressing) or 1/4-1/2 cup buttermilk (depending on how thick you want the dressing)
1/4 cup chopped flat leaf parsley
1 tablespoon chopped fresh chives
2 tablespoons chopped fresh dill
1/2 teaspoon distilled white vinegar
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 teaspoon black pepper
1 dash hot sauce
2 heads iceberg lettuce

Steps:

  • Sprinkle salt over garlic and mash together to make a paste, the finer the better. Combine the paste with all ingredients except lettuce. Taste and adjust the seasoning, if needed. Chill for several hours before serving. When ready to serve, thin with more buttermilk if needed.
  • Wash and dry the lettuce. Cut into wedges.
  • To serve: place wedges on a platter or salad plates and drizzle dressing over wedges, making sure you have enough for all the lettuce leaves.

Nutrition Facts : Calories 168.4, Fat 13.2, SaturatedFat 3.3, Cholesterol 16.2, Sodium 297.1, Carbohydrate 12.3, Fiber 1.8, Sugar 5.1, Protein 2.1

ICEBERG WEDGE SALAD WITH WARM BACON DRESSING



Iceberg Wedge Salad with Warm Bacon Dressing image

An easy salad fit for company.

Provided by kikosmom

Categories     Salad     Green Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 head iceberg lettuce, cored and quartered
1 tomato, chopped
2 green onions, chopped
8 slices bacon
1 ½ tablespoons brown sugar
½ cup red wine vinegar
salt and freshly ground black pepper to taste

Steps:

  • Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl.
  • Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.

Nutrition Facts : Calories 154.6 calories, Carbohydrate 13.4 g, Cholesterol 20.1 mg, Fat 7.9 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 439.5 mg, Sugar 8.6 g

BEST GREEN GODDESS SALAD DRESSING



Best Green Goddess Salad Dressing image

Green Goddess dressing was a "flash in the pan" in the 70's ??...maybe 80's?? I always loved its spicy tang and exotic flavor.

Provided by l0vetw0c00k

Categories     Salad Dressings

Time 10m

Yield 1-2 cup

Number Of Ingredients 8

3/4 cup snipped parsley
1/2 cup mayonnaise
1/2 cup sour cream
1 green onion, chopped
2 tablespoons tarragon vinegar
1 tablespoon anchovy paste
1/2 teaspoon dried basil leaves
1/4 teaspoon sugar

Steps:

  • Combine all ingredients in blender and blend until smooth.
  • Put into container, cover and chill.
  • Makes 1 1/4 cups.
  • Good over crisp green salad.

Nutrition Facts : Calories 780.4, Fat 66.1, SaturatedFat 21.4, Cholesterol 101.5, Sodium 1800.1, Carbohydrate 38.2, Fiber 2, Sugar 9.5, Protein 13.2

Tips:

  • For a classic iceberg wedge salad, use a head of iceberg lettuce that is firm and tightly packed. Cut the lettuce into 4 or 6 wedges, depending on the size of the head.
  • To make the green goddess ranch dressing, combine mayonnaise, sour cream, buttermilk, fresh herbs (such as parsley, chives, and tarragon), minced shallots, garlic, Dijon mustard, fresh lemon juice, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
  • To assemble the salad, place the lettuce wedges on a platter or individual plates. Drizzle with the green goddess ranch dressing and top with crumbled bacon, cherry tomatoes, chopped hard-boiled eggs, and blue cheese crumbles (optional).
  • Serve the salad immediately or chill for later.

Conclusion:

The iceberg wedge salad with green goddess ranch dressing is a classic American dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own taste preferences. With its crisp lettuce, creamy dressing, and flavorful toppings, this salad is sure to be a hit!

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