California Wedge Salad with Prosciutto Crumbles and Buttermilk Ranch Dressing
Classic wedge salad with avocado, prosciutto crumbles, and homemade Buttermilk Ranch Dressing. It's easy to make and goes with just about anything!
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Ingredients:
| 3 | thin-slices prosciutto |
| 1 head | iceberg lettuce, about 1 1/2 pounds |
| 3/4 cup | sweet grape tomato, halved and/or quartered |
| 1 | avocado, seeded, peeled and chopped |
| 1 | recipe homemade buttermilk ranch dressing |
| salt and fresh ground black pepper |
Directions:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Arrange the prosciutto in a single layer on the baking sheet. Bake until wrinkled and slightly shrunken, about 11-13 minutes. Set aside to cool completely. It will crisp up as it cools.
Discard the outer leaves of the lettuce and cut the iceberg in half right through the middle, then cut the halves into four wedges.
Arrange the wedges on a platter or individual plates, spoon good amount of Buttermilk Ranch Dressing over each wedge so that it drips down the sides, then top with chopped tomatoes and avocado.
Crumble the cooled prosciutto and sprinkle over each wedge. Season with salt and pepper, to taste.
Serve immediately.
Source: littlebroken.com
