Description
Wedge salad with avocado, prosciutto crumbles, and homemade buttermilk ranch dressing. It’s easy to make and goes with just about anything!
Ingredients
Units
Scale
- 3 thin-slices prosciutto*
- 1 head iceberg lettuce, about 1 1/2 pounds
- 3/4 cup sweet grape tomatoes, halved and/or quartered
- 1 ripe avocado, seeded, peeled, and chopped
- 1 recipe Homemade Buttermilk Ranch Dressing
- Kosher salt and fresh black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Arrange the prosciutto in a single layer on the baking sheet. Bake until wrinkled and slightly shrunken, about 11-13 minutes. Set aside to cool completely. It will crisp up as it cools.
- Discard the outer leaves of the lettuce and cut the iceberg in half right through the middle, then cut the halves into four wedges.
- Arrange the wedges on a platter or individual plates, spoon a generous amount of Buttermilk Ranch Dressing over each wedge so that it drips down the sides, then top with chopped tomatoes and avocado.
- Crumble the cooled prosciutto and sprinkle over each wedge. Season with salt and pepper, to taste. Serve immediately.
Notes
- Prosciutto: Prosciutto is an Italian dry-cured ham that is usually thinly sliced and can be found pre-packaged in the deli section of most grocery stores.
- Tomatoes: Feel free to use cherry tomatoes or Campari tomatoes. Both are delicious and readily available year-round. Just make sure to chop the tomatoes into small bits and pieces.
Nutrition
- Serving Size: 1/4 lettuce with toppings, plus 3 Tbsp. dressing
- Calories: 288
- Sugar: 5.9 g
- Sodium: 160.8 mg
- Fat: 20.8 g
- Carbohydrates: 12.6 g
- Protein: 14.8 g
- Cholesterol: 43.1 mg