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Lettuce Wedge Salad
4 to 6 bacon slices 1 medium onion, sliced 1 cup buttermilk 1/2 cup sour cream 1 envelope Ranch dressing mix (1 oz) 1/4 cup chopped fresh basil 2 garlic cloves 1 large head iceberg lettuce, cut into 4 wedges Shredded fresh basil (optional)
Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserving 1 t. drippings in skillet. Crumble bacon, and set aside. Saute onion in hot drippings in skillet over medium heat 10 minutes or until tender and lightly browned. Remove form heat; cool. Process buttermilk and next 4 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Stir in onion. Top each lettuce wedge with dressing; sprinkle with bacon and if desired, top with shredded basil. Makes 4 servings Source: Southern Living