Boston Bibb Wedge with Cottage Cheese Ranch Dressing

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Vintage Cookery

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Boston Bibb Wedge with Cottage Cheese Ranch Dressing

From the kitchen of Vintage Cookery

Wedge salads have been around for a long time in restaurants. You can really make a classy presentation with simple ingredients. Feel free to add your own flair to it. Maybe some candied bacon? Flash fried onions? Make it your own! 

~Chef Austin Merath



1 Head Boston Bibb Lettuce, Root Cut, and then Quartered

8-10 Cherry Tomatoes, Quartered

1/2 C Dried Craisins

1/2 Red Onion, Very Thinly Sliced

1/2 C Shredded Cheddar Cheese

Croutons (optional)


1/2 C Cottage Cheese

2 Tbsp of Mayo

1 1/2 Tbsp Milk

2 Tsp Fresh Lemon Juice

1/2 Tsp Onion Powder

1/2 Tsp Garlic Powder

1 Tsp Dried Dill Weed

1 Green Onion, Sliced

1 Tbsp Fresh Parsley, Chopped

Sea Salt and Freshly Cracked Pepper, to taste


Step 1
For the dressing
Combine first 7 ingredients together in a blender, blend untill very smooth. If it is too thin, add some more cottage cheese and mayo, if too thick, add small amount of mild a little at a time. Mix in sliced green onions and parsley. Season with salt & pepper to taste. Set aside, flavors will meld together the longer it sits, so this can be made a day ahead.

Step 2
For the salad
On a plate, place the salad wedge in the middle, Drizzle over dressing. Sprinkle over tomatoes, then cheese, then craisins, then red onions and croutons if using. Serve with a steak knife to cut!


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