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, bacon bits, chopped tomatoes, and sometimes other ingredients.
Using a chef's knife, core the iceberg lettuce, and cut it into four even quarters. Arrange the wedges on four serving plates.
In a skillet over medium heat, cook the bacon for 8 to 10 minutes, turning occasionally, until crisp and browned. Transfer the bacon to a paper-towel-lined plate to cool, then chop it into small pieces.
Garlic Blue Cheese Dressing
In a medium mixing bowl, whisk together the mayonnaise, sour cream, buttermilk, All Purpose Seasoning Blend, garlic, and lemon juice until smooth and well combined, about 1 minute.
Using a spoon or spatula, fold ½ cup of the blue cheese crumbles into the dressing until evenly distributed.
Cover the bowl and refrigerate the dressing for at least 10 minutes to let the flavors meld, if time allows.
Assemble
Spoon the desired amount of garlic blue cheese dressing evenly over each lettuce wedge.
Top each wedge with the chopped bacon, the remaining ½ cup blue cheese crumbles, and the chopped 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.
MY NOTES
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