Among lettuces, iceberg doesn’t rank the highest in nutrients but no other salad greens can come close to its dense juicy bite. Ranch dressing might be a flashback to the seventies, when dressings were made with powdered mixes, but it’s just come back into fashion. The real deal is delicious and uses buttermilk so it’s low in fat. Whisk up a batch and bring any lettuces or tomatoes to life.
Set a dry frying pan over medium heat, add the bacon and cook until very crisp. Drain on paper towel, then crumble into tiny pieces. Set aside.
To make the buttermilk ranch dressing, put all of the ingredients and a good grind of black pepper in a bowl and whisk well. Cut the lettuce in half and then into smaller wedges, about 8 in total. Place the wedges on a platter with the tomatoes. Just before serving, pour the dressing over, sprinkle with the crumbled bacon and top with the onion rings.
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