Wedge Salad Skewers with Homemade Ranch Dressing

For the Wedge Salad Skewers:

• 2 12 oz. packs of bacon, cooked
• 1/2 - 3/4 Head of lettuce, chopped in thick chunks
• 20 grape tomatoes
• 2-4 TBSP goat cheese, sprinkled + more to taste
• Homemade ranch dressing (recipe to follow)

For the Homemade Ranch Dressing:

• 1 Cup mayonnaise
• 1/2 Cup plain yogurt with 5% milkfat
• 1/2 TBSP minced garlic
• 1/4 TSP dried dill weed
• 1 TBSP fresh chives, finely chopped
• 1/2 TSP black pepper
• 1 and 1/2 TSP lemon juice
• 1/2 TSP Worcestershire sauce + a dash
• 1/2 TBSP dried parsley
• 1/2 TSP salt
• 1 TSP ranch seasoning (optional, but recommended. I used TASTY brand by McCormick. I found this at Jewel)

1. In a bowl, add all ingredients for the ranch dressing and whisk together until smooth. Place in your serving vessel of choice and place in the fridge to cool.
2. Place a pan over medium to low heat and add your bacon. Cook on both sides about 5-6 minutes or until crispy but not burnt.
3. As bacon gets done being cooked, place it on a plate lined with a paper towels to soak up some of the grease.
4. Wash your grape tomatoes and set aside.
5. Chop your lettuce into thick chunks. I only chopped as needed (NOTE: I chopped as I made each skewer, however you can chop a bunch ahead of time if you would like. It just made it easier to keep all shapes and sizes the same.)
6. One skewer at a time: first skewer on a chunk of lettuce, then a tomato, followed by three pieces of bacon. Repeat. There should be 2 lettuce chunks, 2 tomatoes and 6 pieces of bacon per skewer.
7. Place each finished skewer on your serving plate of choice. Sprinkle with goat cheese crumbles and serve with extra goat cheese on the side.
8. Make as many as needed and serve with homemade ranch dressing on the side. You can drizzle over skewers or dip and dunk.