California Wedge Salad with Prosciutto Crumbles and Buttermilk Ranch Dressing

• Gluten free

• Meat

  • 3 thin slices Prosciutto

• Produce

  • 1 1/2 lbs 1 head iceberg lettuce
  • 1 Avocado
  • 3/4 cup Grape tomatoes, sweet

• Condiments

  • 1 Recipe homemade buttermilk ranch dressing

• Baking & Spices

  • 1 Salt and fresh ground black pepper

Found on littlebroken.com

Description

Ingredients

• 3 thin-slices prosciutto*
• 1 head iceberg lettuce, about 1½ pounds
• ¾ cup sweet grape tomatoes, halved and/or quartered
• 1 avocado, seeded, peeled and chopped
• 1 recipe Homemade Buttermilk Ranch Dressing
• salt and fresh ground black pepper

Directions

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Arrange the prosciutto in a single layer on the baking sheet. Bake until wrinkled and slightly shrunken, about 11-13 minutes. Set aside to cool completely. It will crisp up as it cools.
• Discard the outer leaves of the lettuce and cut the iceberg in half right through the middle, then cut the halves into four wedges.
• Arrange the wedges on a platter or individual plates, spoon good amount of Buttermilk Ranch Dressing over each wedge so that it drips down the sides, then top with chopped tomatoes and avocado.
• Crumble the cooled prosciutto and sprinkle over each wedge. Season with salt and pepper, to taste.
• Serve immediately.