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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pair this salad with your favorite soup for a quick, delicious dinner. Ingredients:
4 to 6 bacon slices |
1 medium onion, sliced |
1 cup buttermilk |
1/2 cup sour cream |
1 (1-ounce) envelope ranch-style dressing mix |
1/4 cup chopped fresh basil |
2 garlic cloves |
1 large head iceberg lettuce, cut into 4 wedges |
shredded basil (optional) |
Directions:
1. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 teaspoon drippings in skillet. Crumble bacon, and set aside.
2. Sauté onion in hot drippings in skillet over medium heat 10 minutes or until tender and lightly browned. Remove from heat; cool.
3. Process buttermilk and next 4 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Stir in onion.
4. Top each lettuce wedge with dressing; sprinkle with bacon, and top with shredded basil, if desired.
5. * Turkey bacon may be substituted.
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