Wedge Salad With Candied Bacon, Walnuts, Blackberries & Basil Ranch

• FOR THE CANDIED BACON:
• 4 slices Cooked Thick-cut Bacon, Crumbled
• 1 Tablespoon Granulated Sugar
• Pinch Of Salt
• FOR THE BASIL RANCH DRESSING:
• 1/2 cups Plain Greek Yogurt
• 1 Tablespoon Olive Oil
• 1/3 cups Freshly Chopped Basil
• 1 teaspoon Worcestershire Sauce
• 1/2 teaspoons Apple Cider Vinegar
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• FOR THE SALAD:
• 1 head (large) Iceberg Lettuce, Quartered
• 1 cup Blackberries
• 1/3 cups Chopped Walnuts
• 3 Tablespoons Basil, For Garnish

1. For the candied bacon:
2. Combine cooked crumbled bacon, sugar, and salt in a medium saute pan over medium heat. Toss until sugar has dissolved and evenly coated the bacon, about 5 minutes. Be careful not to burn the sugar. Set aside to harden a bit while you make the dressing.
3. For the basil ranch dressing:
4. Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally, if desired. Store in an air-tight container for 1 to 2 days.
5. To assemble the salads, place a quarter of the iceberg on each plate and liberally with salt and pepper. Drizzle with the basil ranch. Sprinkle on candied bacon, blackberries, and chopped basil. Serve immediately.

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Taken from tastykitchen.com/recipes/salads/wedge-salad-with-candied-bacon-walnuts-blackberries-basil-ranch/ (may not work)