3tablespoondairy free butter, meltedsuggestion in post
¼teaspoonpowdered garlic
dashdried thyme
dashdried sage
dashdried parsley
Wedge Salad Ingredients
1mediumiceberg lettuce headwash and pat dry
1cdairy free ranch dressingsuggestions in post
½diced red onion
2cfresh cherry tomatoescut in half and sautéed in bacon grease for extra flavor
8stripsgluten free bacon crumblessee link for baking bacon in post
2½cgluten & dairy free croutons
dashground black pepper
optional-- roasted walnuts, sliced avocado
garnish with green onions or chives
Instructions
Homemade Croutons
Preheat oven to 300°F. Prepare a baking sheet with parchment paper or a baking mat.
Place sliced bread on the baking sheet.
Melt butter in a small bowl and add ground spices.
Dip a pastry brush into the melted butter mixture and stir. Then brush the pastry brush over both sides of each bread slice.
Then cut each slice of bread into 16 small cubes.
Transfer to the oven for 30 minutes.
Remove from the oven and allow to cool before serving on salads.
Place in an airtight container on the countertop up to a week.
Wedge Salad Assembly
To clean your iceberg lettuce, first give the head a good rinse under cold running water and pat dry.
Then place on a cutting board and remove the outer few leaves that are usually wilted.
First slice the head of the lettuce in half. Then half again. Cut off the core from each wedge. Place each quarter on a plate with the cut side up as shown. For mini wedges make an additional cut to each wedge.
Place each wedge on a salad plate, then drizzle with dressing and sprinkle with the salad toppings as desired.