Easy Wedge Salad

Sunday nights are good for two things - having the fam over for dinner or for getting together with our chummy lil' church home group. 

Recently, I had my parents over for dinner and served this simple and delish Wedge Salad...

Here's what you need:

1 head of Iceberg Lettuce

1 packet of Hidden Valley Ranch Seasoning

1 cup of mayonaise

1 cup of buttermilk 

1 packet of bacon, fried

Salt/pepper to taste

Mix together the mayonaise and ranch seasoning packet, then add in buttermilk.  Pour into a gravy boat and refrigerate until ready to serve. 

Fry up bacon until crispy.  Crumble and set aside.

Remove the core from the lettuce (I whack mine hard on the countertop, core facing downward so that it gets the full impact of the blow.  Learned this little skill from my mama!)  This little step usually loosens the core enough to remove it easily. 

Peel off the wilted outer layers of lettuce, wash the core and let dry. 

Then slice lettuce head in half, then in half again until you have pretty little petite wedges, if you have a large group.  You can slice them larger if this is your main course (for a girl's lunch, of course.)

Arrange wedges on a long platter, drizzle with ranch dressing and sprinkle with bacon crumbles.

Voila!