Wedge Salad with Candied Bacon, Walnuts, Blackberries & Basil Ranch
Prep time
Cook time
Total time
Recipe type: Side
Serves: 4 servings
For Candied Bacon
  • 4 slices of cooked, thick cut bacon, crumbled
  • 1 tablespoon granulated sugar
  • pinch of salt
For Basil Ranch
  • ½ cup plain greek yogurt
  • 1 tbsp olive oil
  • ⅓ cup freshly chopped basil
  • 1 garlic clove, minced
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
For the Salad
  • 1 large head iceberg lettuce, quartered
  • 1 cup blackberries
  • ⅓ cup chopped walnuts
  • 3 tablespoons basil, for garnish
For Candied Bacon
  1. Combine cooked crumbled bacon, sugar, and salt in a medium sauté pan over medium heat. Toss until sugar has dissolved and evenly coated the bacon, about 5 minutes. Be careful not to burn the sugar. Set aside to harden a bit while you make the dressing.
For Basil Ranch
  1. Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally, if desired. Store in an air-tight container for 1 to 2 days.
  2. To assemble the salads, place a quarter of the iceberg on each plate and liberally with salt and pepper. Drizzle with the basil ranch. Sprinkle on candied bacon, blackberries, and chopped basil. Serve immediately.
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