Iceberg Lettuce Wedges with Creamy Ranch Dressing Recipe

Introduction

Iceberg Lettuce Wedges with Ranch Dressing is a classic, refreshing appetizer that combines crisp lettuce with a creamy, flavorful dressing. It’s perfect for a light snack or as a first course to brighten any meal.

Ingredients

• 1/2 cup buttermilk
• 1/4 cup sour cream
• 1/4 cup whole egg mayonnaise (if using regular mayo, 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 the 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 dressing to a jug and refrigerate until ready to serve, allowing the flavors to meld.
3. Step 3: Arrange the iceberg lettuce wedges on a serving plate and serve chilled dressing on the side or drizzled over the wedges.
4. Step 4: Garnish with extra chopped chives if desired before serving.

Tips & Variations

• Use fresh garlic instead of garlic powder for a more intense flavor.
• Add crumbled bacon or blue cheese for a heartier wedge salad.
• Swap dried dill for fresh dill for a brighter herb flavor.
• Serve with cherry tomatoes or sliced radishes for added color and crunch.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 3 days. Toss or dip fresh iceberg wedges just before serving to maintain crispness. Reheat is not recommended for this salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the ranch dressing ahead of time?

Yes, the dressing can be made 1–2 days in advance and refrigerated. This also helps deepen the flavors.

What if I don’t have buttermilk?

You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar, left to sit for 5 minutes.

Iceberg Lettuce Wedges with Creamy Ranch Dressing Recipe

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★★★★★

5 from 99 reviews

• Author: lilan
• Total Time: 10 minutes
• Yield: 6 to 8 servings 1x
• Diet: Vegetarian

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Description

Crisp iceberg lettuce wedges served with a creamy, tangy homemade ranch dressing made from buttermilk, sour cream, mayonnaise, and fresh herbs. This simple appetizer or side dish offers a refreshing crunch balanced with rich, flavorful dressing perfect for light meals or gatherings.

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Ingredients

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Ranch Dressing

• 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

Salad

• 1 head iceberg lettuce, cut into 6 – 8 wedges
• Chives, finely chopped (optional, for garnish)

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Instructions

1. Make the Ranch Dressing: In a medium bowl, combine buttermilk, sour cream, whole egg mayonnaise, fresh lemon juice, garlic powder, dried dill, finely chopped fresh chives, table salt, and black pepper. Whisk all ingredients together thoroughly until the dressing is smooth and well blended.
2. Chill the Dressing: Transfer the prepared ranch dressing into a jug or container, then refrigerate it until ready to serve. Cooling the dressing allows the flavors to meld and enhances its taste.
3. Prepare the Lettuce Wedges: Cut the head of iceberg lettuce into 6 to 8 wedges, keeping the core intact to hold the wedge shape. Arrange the wedges neatly onto serving plates.
4. Serve: Plate the iceberg lettuce wedges with the chilled ranch dressing served on the side for dipping. Optionally, sprinkle finely chopped chives over the wedges for added color and fresh flavor.

Notes

• For a lighter variation, substitute sour cream with Greek yogurt.
• If you don’t have buttermilk, add 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and let it sit for 5 minutes.
• The recipe yields enough dressing to generously coat or dip the wedges; adjust quantities if preparing for a larger group.
• Keep the lettuce dry before cutting to preserve crispness.
• For extra flavor, add a pinch of smoked paprika or cayenne pepper to the dressing.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: No-Cook
• Cuisine: American

Keywords: Iceberg lettuce wedges, homemade ranch dressing, easy appetizer, no cook salad, creamy dressing, fresh herbs, light appetizer