Recipe Details

A parmesan bacon crisp, caramelized onions and Ranch Dressing spiked with Cattlemen's® Cowboy Rub offer a nice smokehouse twist to the traditional wedge salad.

 

Cowboy Ranch Dressing

  1. In a bowl combine dressing with rub. Whisk and hold refrigerated for service.

Parmesan Bacon Crisps

  1. Set oven to 400°F. On a parchment lined sheet tray sprinkle 1 tablespoon of cheese onto tray in 3" circles. Top each with 1 teaspoon bacon.
  2. Bake until cheese is melted and golden brown, about 5 minutes. Remove and cool slightly. Remove from tray and store in an airtight container.

Service

  1. If serving as portions, plate 1 wedge. Arrange 4 blistered tomatoes and 2 wedges of caramelized onion on wedge. Lay 1 parmesan bacon crisp against the wedge and drizzle with 3 tablespoons of dressing.
  2. If serving as to-go option, arrange iceberg wedge with tomatoes and caramelized onions. Pack parmesan crisp and dressing separately on the side.

CHEF’s TIP!

Blue cheese dressing can easily be swapped out for ranch as preferred. 

Serve this salad with this BBQ Smoked Turkey, Smokehouse Turkey Gravy and Smoky BBQ'd Mushroom Mac & Cheese.