Why You’ll Love this Smoky Barbecue Ranch Wedge Salad
If you’re looking for a salad that breaks all the rules, this Smoky Barbecue Ranch Wedge Salad is about to become your new obsession.
I love how it transforms boring iceberg lettuce into something spectacular. The combination of crisp, cool wedges with that creamy, smoky dressing creates magic on your plate.
And those toppings? Bacon bits, sweet corn, and tangy red onions add texture and flavor in every bite.
What makes this truly special is the barbecue ranch dressing. It’s that perfect balance of smoky, tangy, and creamy that elevates a simple wedge into something guests will rave about.
What Ingredients are in Smoky Barbecue Ranch Wedge Salad?
This Smoky Barbecue Ranch Wedge Salad brings together the perfect combination of cool, crisp vegetables and a bold, flavorful dressing that’ll make your taste buds dance.
The beauty of this salad lies in its simplicity—just a few quality ingredients that create a symphony of flavors and textures.
Let’s break down everything you’ll need to create this showstopper at your next dinner party or weeknight meal.
- 1 head iceberg lettuce, cut into 4 wedges
- 2-4 tablespoons bacon bits
- 1/2 cup chopped tomato
- 1/4 cup corn
- 1/4 cup chopped red onion
- 1/2 cup barbecue sauce
- 1/4 cup ranch dressing
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
- 1 minced garlic clove
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
When shopping for these ingredients, the quality of your barbecue sauce makes a huge difference in the final flavor profile.
Look for something with a nice smokiness to it—that’s what gives this salad its distinctive character.
And while pre-cooked bacon bits are convenient, you could also cook and crumble your own bacon for an even more indulgent touch.
For the vegetables, the fresher the better, especially those tomatoes which add a wonderful pop of acidity to balance the rich, creamy dressing.
How to Make this Smoky Barbecue Ranch Wedge Salad
Creating this mouthwatering salad is surprisingly simple, and it all starts with the star of the show—the dressing. In a medium bowl, whisk together 1/2 cup barbecue sauce, 1/4 cup ranch dressing, 1/4 cup mayonnaise, 1 teaspoon lemon juice, 1 minced garlic clove, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper until smooth and well combined. You know that moment when everything comes together into a beautiful, creamy concoction? That’s what we’re going for.
Once mixed, pop the dressing into the refrigerator for about 10 minutes to let those flavors mingle and get to know each other.
While your dressing chills, let’s prep our iceberg lettuce. Remove the core and any sad-looking outer leaves that might’ve seen better days. With a sharp knife, cut the head into 4 equal wedges—this is what gives this classic salad its distinctive presentation.
In a separate bowl, combine 2-4 tablespoons of bacon bits (depending on how bacon-crazy you’re feeling), 1/2 cup chopped tomato, 1/4 cup corn, and 1/4 cup chopped red onion. This colorful mixture will add texture, flavor, and visual appeal to our wedges.
To assemble this gorgeous salad, place each lettuce wedge on individual plates, then generously sprinkle the bacon-vegetable mixture over each one. The final touch? Drizzle that chilled barbecue ranch dressing over each wedge right before serving—and don’t be stingy!
The contrast between the cool, crisp lettuce and the smoky, tangy dressing is what makes this salad absolutely unforgettable. And can we just talk about how impressive these wedges look on a plate? They’re basically edible art that happens to taste amazing.
Smoky Barbecue Ranch Wedge Salad Substitutions and Variations
While the classic Smoky Barbecue Ranch Wedge Salad is already a crowd-pleaser, sometimes you need to switch things up based on dietary needs or what’s actually in your fridge.
For a lighter version, swap mayo for Greek yogurt.
Not a fan of iceberg? Romaine hearts hold up wonderfully, with a bit more nutrition to boot.
Vegetarians can skip the bacon bits or use a plant-based alternative.
I’ve been known to add avocado chunks when I’m feeling fancy, or blue cheese crumbles for a tangy twist.
And when corn isn’t in season? Roasted red peppers make a sweet, colorful substitute that’s absolutely divine.
What to Serve with Smoky Barbecue Ranch Wedge Salad
The perfect partners for this smoky, crunchy salad can turn your meal from a simple side into a showstopper.
I love serving it alongside grilled meats—think juicy ribeye steaks, smoky BBQ chicken, or even cedar-plank salmon. For a complete meal that won’t weigh you down, try pairing with corn on the cob and some crusty garlic bread to soak up that extra dressing.
Vegetarians aren’t left out, either. This hearty wedge stands up beautifully next to grilled portobello mushrooms or a savory veggie kabob.
Trust me, whatever you serve it with, napkins are non-negotiable.
Final Thoughts
After making this Smoky Barbecue Ranch Wedge Salad countless times, I’ve come to appreciate how something so simple can deliver such complex flavors.
The crunch of iceberg against the smoky-sweet dressing creates this perfect balance that never gets old.
What I love most is how customizable it is. More bacon for meat lovers, extra corn for sweetness, or dial up the red pepper flakes if you’re feeling spicy.
Don’t skip the chilling time for the dressing—those ten minutes make all the difference.
Trust me, I’ve tried rushing it, and patience truly rewards your taste buds here.
Smoky Barbecue Ranch Wedge Salad
Ingredients
Equipment
Method
- In a medium bowl, whisk together barbecue sauce, ranch dressing, mayonnaise, lemon juice, minced garlic, red pepper flakes, salt, and pepper until smooth and well combined.
- Refrigerate the dressing for about 10 minutes to allow the flavors to meld together.
- While the dressing chills, prepare the iceberg lettuce by removing the core and any wilted outer leaves. Cut the head into 4 equal wedges.
- In a separate bowl, combine the bacon bits, chopped tomato, corn, and chopped red onion.
- To serve, place each lettuce wedge on individual plates and generously sprinkle the bacon-vegetable mixture over each one.
- Drizzle the chilled barbecue ranch dressing over each wedge immediately before serving.
