Lettuce Wedge Salad

• 4 -6 slices bacon (may substitute with turkey bacon)
• 1 medium onion, sliced
• 1 cup buttermilk
• 1/2 cup sour cream
• 1 (1 ounce) envelope ranch dressing mix
• 1/4 cup chopped fresh basil
• 2 cloves garlic
• 1 head iceberg lettuce, cut into 4 wedges
• Garnish
• shredded basil

1. Cook bacon in a large skillet until crisp; remove bacon, drain on paper towels, reserving 1 teaspoon drippings in the skillet.
2. Crumble bacon and set aside.
3. Saute onion in hot drippings in skillet over medium heat for 10 minutes or until tender and lightly browned.
4. Remove onions from heat; cool.
5. Process buttermilk and the next 4 ingredients in a blender or food processor until smooth, stopping a few times to scrape down sides.
6. Stir in onion.
7. Top each lettuce wedge with dressing; sprinkle with bacon.
8. Garnish, if desired with a bit of shredded basil.

bacon, onion, buttermilk, sour cream, ranch dressing, fresh basil, garlic, wedges, basil

Taken from www.food.com/recipe/lettuce-wedge-salad-100288 (may not work)