Wedge Salad with Guilt-Free Ranch

I have always loved the simplicity of a wedge salad. It’s an easy recipe that comes together in a matter of minutes and the crispy bacon goes perfectly with the dressing! I don’t really care for bleu cheese, so I always opt for a ranch dressing instead. For this recipe, I made a batch of my favorite ranch, which is always a great idea (in my opinion) because it tastes even better than store bought and it doesn’t contain any questionable ingredients. If you end up having leftover dressing, it’s great mixed into chicken salad or used as a dipping sauce for fresh or roasted veggies.  

Quick tip: Make a double batch of ranch to have in the fridge for a quick snack or salad.

Wedge Salad with Guilt-Free Ranch
Prep Time: 10-15 minutes | Serves: 4-6


1-2 heads iceberg lettuce, quartered
1 pound uncured bacon, cooked and crumbled
Cherry tomatoes, as needed

For the ranch:
½ cup full-fat Greek yogurt
½ cup full-fat coconut milk
1 tablespoon apple cider vinegar
1-2 cloves garlic
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoons fresh dill
1 teaspoon fresh chives

Optional for serving: protein of choice


1.) Combine all dressing ingredients together in a blender and process until smooth.

2.) Place the quartered iceberg lettuce on plates or a platter, then drizzle the dressing over the top and add the bacon and tomatoes as you desire. Serve with a protein of your choice for a more filling meal.


Feel great and remember to enjoy your health!


The Warrior Wife


*Although it is not specified in the recipe, I only use ingredients that are organic and/or GMO-free. I believe this is the healthiest way to eat and encourage everyone to do so as much as possible. It is a more expensive way to eat but it is worth every penny!