Part II of the Ranch post --- because there's something about ranch... & a good wedge salad. Am I right?? I've never been the biggest fan of blue cheese... which I've found to be pretty common, yeah? Anyways, because of that, I decided to create my own play on the wedge salad. No blue cheese included!
The nice thing about this recipe is that, like the majority of my recipes, you can alter it to your own tastes. So feel free to have fun with it; add whatever you might be craving at that moment, or something that could impress the loved one you are cooking it for.
BLUE CHEESE-LESS WEDGE SALAD
Yield: 4 big salads, 6 side salads Prep Time: 10 minutes-ish??
The chicken is totally optional on the salad - I think that if you want to make the salad as more of the main course, keep the chicken. If you are looking to have a side salad, you could do without.
1 head of lettuce, cut into 4 wedges
3 scallions, diced
½ – ¾ cup of crumbled goat cheese* 2 avocados, halved & seeded (with a little [or a lot] of Sea Salt sprinkled on top!)
Optional Ideas --- grape tomatoes, crumbled bacon bits
Core the head of lettuce and remove the outer, wilted leaves. Cut into 4 equal-sized wedges and lay out on a big platter or individual dishes.
Halve the avocados, remove the seeds and pair a halved avocado with each wedge of lettuce.
Top the wedges and avocados with diced scallions, crumbled goat cheese and shredded chicken. Drizzle the Buttermilk-Dill Ranch dressing over top.
Season with salt and pepper. Serve immediately!
*Kroger has a tub of this delicious, pre-crumbled basil goat cheese - I really like to use that on this dish. But, of course, you can use whichever you have, can find or prefer.