Wedge Salad with Parmesan-Peppercorn Ranch Recipe

Name: Wedge Salad with Parmesan-Peppercorn Ranch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup real mayonnaise; 1/2 cup sour cream; 1/2 cup grated (powdered) Parmesan; 1/4 cup fresh Italian (flat-leaf) parsley leaves, minced; 1 tablespoon sliced green onions; 1 tablespoon ground tricolor peppercorns; 1 teaspoon Worcestershire sauce; 1/2 teaspoon white vinegar; 1/4 teaspoon kosher salt; Dash hot sauce; 1 clove garlic, minced; 1/4 to 1/2 cup buttermilk (as needed for desired consistency); 2 heads iceberg lettuce, cut into wedges; 3 pounds carrots, shredded; Crushed tricolor peppercorns, for garnish

Servings: persons

1 cup real mayonnaise
1/2 cup sour cream
1/2 cup grated (powdered) Parmesan
1/4 cup fresh Italian (flat-leaf) parsley leaves, minced
1 tablespoon sliced green onions
1 tablespoon ground tricolor peppercorns
1 teaspoon Worcestershire sauce
1/2 teaspoon white vinegar
1/4 teaspoon kosher salt
Dash hot sauce
1 clove garlic, minced
1/4 to 1/2 cup buttermilk (as needed for desired consistency)
2 heads iceberg lettuce, cut into wedges
3 pounds carrots, shredded
Crushed tricolor peppercorns, for garnish

1
For the parmesan-peppercorn ranch: Put the mayonnaise, sour cream, Parmesan, parsley, green onions, peppercorns, Worcestershire, vinegar, salt, hot sauce and garlic in a blender or food processor and blend to combine.
2
Add the buttermilk to the desired consistency and blend thoroughly.
3
Chill for 30 minutes to a couple of hours before serving, thinning with more buttermilk if needed.
4
For the wedge salad: Arrange the lettuce wedges on a white rectangular plate in a straight line slightly overlapping.
5
Drizzle the dressing over the lettuce, add the carrots and sprinkle with the crushed peppercorns.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup real mayonnaise, 1/2 cup sour cream, 1/2 cup grated (powdered) Parmesan, 1/4 cup fresh Italian (flat-leaf) parsley leaves, minced, and more.

Yes, Wedge Salad with Parmesan-Peppercorn Ranch falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Wedge Salad with Parmesan-Peppercorn Ranch

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