wedge salad

wedge salad

I’ve been recently reminded why this old classic wedge salad is making a comeback. It is really delicious! I like serving it was a sharp steak knife so you can enjoy slicing the crispy head lettuce as you mix the ingredients on your fork. I especially like the fact that I can prepare this in advance and set out the chilled plates when the meal is ready to be served.

wedge salad

Print Recipe
Serves: 4 Cooking Time: 15 minutes

Ingredients

  • blue cheese dressing:
  • 2 ounces blue cheese, crumbled
  • ¼ cup buttermilk (or ¼ cup milk with 1 teaspoon vinegar to thicken)
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon white wine vinegar
  • salt and freshly ground black pepper to taste
  • salad:
  • ½ head Iceberg lettuce
  • 1 plum tomato, coarsely chopped
  • 4 strips bacon, cooked and crumbled
  • ¼ red onion, finely sliced
  • ¼ cup roasted and salted pepitas (pumpkin seeds)

Instructions

1

blue cheese dressing:

2

In medium bowl whisk together all ingredients.

3

Transfer to jar or dressing container and chill for at least 4 hours.

4

salad:

5

Peel off outer leaves of lettuce that are wilted or brown. Cut head in half. Cut half into 4 wedges and place on salad plates.

6

Pour 2-3 tablespoons of the blue cheese dressing over the center of each wedge.

7

Sprinkle tomato, bacon onion and pepitos over the dressing.

8

Place prepared salads in refrigerator to chill for 15 minutes or up to several hours.


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1 Comment

  • Reply
    Mara
    September 15, 2018 at 4:31 pm

    Carol. Thank you for you reminder-I do like to eat a crunchy, fresh wedge salad. I find that I just don’t buy iceberg lettuce at all, but I like your idea of dressing it up.

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