Wedge Salad with Buttermilk Herb Dressing


Wedge Salad with Buttermilk Herb Dressing


½ cup mayonnaise 

½ cup sour cream

3 tbsp buttermilk or milk

1 tbsp white wine vinegar (or lemon juice)

2 tbsp dill, chopped (or 2 tsp dried dill)

2 cloves garlic, finely minced or grated (or 1 tsp granulated garlic)

1 tsp onion powder 

½ tsp kosher salt

¼ tsp ground black pepper 

1 tbsp SMAK DAB Mustard (Honey Horseradish, White Wine Herb, Curry Dijon or Hot Honey Jalapeno) 

1 head iceberg or buttercrunch lettuce, cut into wedges

½ cup sharp cheddar, shredded

8 strips of bacon, cooked and crumbled 

4 green onions, chopped 

Freshly ground black pepper 


Combine all dressing ingredients in a bowl and refrigerate for 4 hours or overnight for best flavor.

To assemble salad, arrange the lettuce on a platter. Drizzle with dressing, and sprinkle with cheese, bacon, green onion, and finish with freshly cracked black pepper. Serve immediately.