Classic Wedge Salad
Description
Ingredients
Condiments And Sauces
- 1.5 cup Blue Cheese Dressing(see below)
Dairy And Eggs
- 1 ounce Blue Cheese crumbled
Meat
- 8 slice Bacon
Produce
- 1.5 cup Cherry Tomato halved
- 1 head Iceberg Lettuce
- 0.5 cup Red Onion chopped
Grains And Legumes
- 0.333 cup Roasted Walnut chopped
For the Blue Cheese Dressing
Ingredients
Dairy And Eggs
- 1 cup Sour Cream
- 3 tablespoon Buttermilk
- 4 ounce Blue Cheese crumbled
Condiments And Sauces
- 0.5 cup Mayonnaise
- 0.5 teaspoon Worcestershire Sauce
Oils And Vinegars
- 3 teaspoon Red Wine Vinegar
Spices And Herbs
- 0.25 teaspoon Garlic Salt
- 0.25 teaspoon Ground Black Pepper to taste
Nutritional
Step by Step Instructions
- 1
Start by preparing the bacon. Place the bacon in the freezer for about 10 minutes to let it firm up and make easier for cutting.
- 2
Once done, Use a sharp knife and cut the frozen bacon into long strips about ¼ inch wide.
- 3
Turn the bacon and cut the strips into pieces also about ¼ in wide.
- 4
In a medium skillet, fry the bacon over medium-high heat until crisp and golden brown, about 5-8 minutes.
- 5
Remove with a slotted spoon and drain on paper towels.
- 6
Cut the iceberg lettuce in half. Cut each of the halves again in half or thirds (depending on how big the ice berg lettuce head is), to create "wedges". Place wedges on individual plates.
- 7
To serve, spoon dressing over lettuce and then sprinkle the bacon crumbles, tomatoes, onion, roasted walnuts, and blue cheese crumbles on top.
For the Blue Cheese Dressing
Step by Step Instructions
- 1
In a medium bowl, combine the mayonnaise, sour cream, buttermilk, red wine vinegar, Worcestershire sauce, garlic salt, black pepper, and crumbled blue cheese.
- 2
Mix thoroughly until well combined and smooth.
- 3
Cover and refrigerate for at least 30 minutes to let the flavors meld.
- 4
Transfer to a sealed container and store in the refrigerator for up to 3 days, or until ready to use.
