Description
Chopped wedge salad with a spring twist. Crunchy iceberg lettuce, tomatoes, avocado, radishes, and bacon topped with creamy buttermilk feta dressing
Ingredients
Scale
- 1 large iceberg lettuce, chopped
- 1 cup grape or cherry tomatoes, halved
- 1 avocado, sliced
- 2–3 radishes, thinly sliced
- 3–4 cooked bacon strips, crumbled
- Chives, chopped
- Crumbled feta, optional
Dressing
- 1/3 cup buttermilk
- 2 Tbsp. sour cream
- 1/2 tsp. garlic powder
- 1 Tbsp. minced white onion
- 1 Tbsp. finely chopped tomato
- 1 tsp. chopped chives
- 2 Tbsp. crumbled feta
- Kosher salt and black pepper, to taste
Instructions
- First prepare the dressing by whisking together the buttermilk, sour cream, garlic powder, and onion. Gently stir in the tomato, chives, and feta. Season with salt and pepper, to taste. Let the dressing sit at room temperate while preparing the salad. If the dressing is too thick, thin out with additional buttermilk. The dressing can also be prepared 2 days in advance and stored in the refrigerator.
- For the salad, add chopped lettuce to a large salad bowl or large platter. Layer on the tomatoes, avocado, radishes, and bacon. Spoon desired amount of dressing over the salad. Sprinkle with chopped chives and optional feta. Taste for salt and pepper. Serve immediately.
Keywords: easy, iceberg, buttermilk dressing