1 head iceberg lettuce
5 slices cooked bacon, crumbled
1 cup cherry tomatoes, sliced
1/3 cup blue cheese crumbles
1 avocado, seeded and chopped
For the Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup Clearly Organic Whole Milk
1 teaspoon dried dill weed
1/2 teaspoon Clearly Organic Dried Parsley
3/4 teaspoon dried chives
1/2 teaspoon Clearly Organic Onion Powder
1/2 teaspoon Clearly Organic Garlic Powder
1/4 teaspoon salt
1/8 teaspoon Clearly Organic Ground Pepper
3 teaspoons fresh squeezed lemon juice
Start by making the dressing. Add Mayo, sour cream and milk to a small blender, then blend to liquefy.
Add spices and lemon juice to blender then pulse blend to combine. Pour dressing into serving container and refrigerate until ready to serve.
For the salad wash and rinse iceberg lettuce. Remove outer layers and cut the end to remove stem. Chop head of lettuce into quarters making 4 wedges. Plate each wedge and evenly top each wedge with homemade ranch dressing, bacon crumbles, tomato slices, blue cheese crumbles and avocado chunks.
Serve while iceberg is crisp and fresh.