Shrimp Wedge Salad with Homemade Buttermilk Dressing

Ingredients:
1 small to medium head iceberg lettuce, quartered
1 1/2 lb medium shrimp, steamed
1 lb campari tomatoes, halved
4 hard-boiled eggs, sliced
4 slices thick cut bacon, cooked and crumbled
1/4 red onion, thinly sliced


for the dressing:
1 cup buttermilk
3 tablespoons mayonnaise
1 tablespoon minced parsley
2 teaspoons minced chives
1 1/2 teaspoons minced dill
1 teaspoon dehydrated minced onion
1 teaspoon dry mustard
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon onion powder
salt
freshly ground black pepper

Directions:
Whisk together all of the dressing ingredients. Refrigerate 1 hour to overnight.  Arrange the wedges on four plates. Top with remaining salad ingredients. Drizzle with dressing.

Serves: 4

My thoughts:

While dining at a local restaurant, I spied a lobster wedge salad on the menu. I ended up ordering something else so I am not sure how it tasted but I took note and thought I'd make my own version at home. I thought shrimp would be a good swap for the lobster because 1. it is cheaper and 2. it is easier prep-wise. In fact, I steamed and peeled the shrimp, hard-boiled the eggs and cooked the bacon the night before I served this so dinner prep was super fast the night we actually ate this salad. And what a salad it was! Crisp, fresh and light. Exactly what I was in the mood for. I loved the dressing, it was sort of like a more assertive, grown-up version of ranch.