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Recipe compliments of www.ITISAKEEPER.com
Iceberg Wedge Salad
This iceberg wedge salad recipe is a simple and elegant dish that consists of a quarter of a head of iceberg lettuce, topped with blue cheese dressing and bacon bits. chopped tomatoes, and sometimes other ingredients.
Equipment
Ingredients
Salad
- 1 Iceberg lettuce, cored and quartered
- 3 San Marzano tomatoes, seeded and chopped, or Roma
- ½ cup Blue cheese, crumbled
- ½ pound Bacon, cooked and chopped
Garlic Blue Cheese Dressing
- ¼ cup Mayonnaise
- ¼ cup Sour cream
- ¼ cup Buttermilk
- ¼ teaspoon All Purpose Seasoning
- 1 clove Garlic, chopped
- ½ Lemon, juiced
- ½ cup Blue cheese crumbles
Instructions
- Arrange lettuce quarters on plates.
- In a medium bowl, whisk together mayo, sour cream, buttermilk, salt, pepper, garlic and lemon juice.
- Fold bleu cheese crumbles into dressing.
- Pour desired amount of dressing over the lettuce wedge.
- Top with crumbled bacon, bleu cheese crumbles and tomatoes.
Christina's Notes
- Cutting Tips: Cut the lettuce into quarters with a sharp knife no longer than 15 minutes before serving.
- Topping Ideas: Top wedge salad with crumbled bacon, black olives, red bell peppers, seasoned croutons, hard cooked eggs, carrots, cucumber, or red onion. Season to taste with salt and freshly ground black pepper.
- Protein: Make it a meal by adding chicken or steak to the salad.