Wedge Salad!
Wedge salad is a glorious combination of iceberg lettuce, creamy blue cheese dressing, tomatoes…and bacon! Here’s the only recipe you’ll ever need.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Ingredients
Scale
For The Salad
- 1 head iceberg lettuce
- 4 sliced bacon, cooked and torn into bite-sized pieces
- 1 pint cherry tomatoes, cut in halves
- Fresh chopped chives for garnish
- Fresh ground pepper for garnish
- Blue cheese crumbles for garnish
For The Dressing
- 2 tablespoons sour cream
- 2 tablespoons buttermilk
- 2 tablespoons mayonnaise
- 2 ounces crumbled blue cheese
- Milk for thinning as needed
Instructions
- Make the dressing by combining all the dressing ingredients except for the milk and stirring with a fork until well combined (some chunks of blue cheese are good – it shouldn’t be totally smooth). Thin it with just enough milk that it is still thick but pourable.
- Peel the outside 1 or 2 leaves off of the lettuce and cut it into quarters lengthwise (from core to top) so you have 4 wedges. Carefully cut the core part out of the end of each wedge, and place each wedge on a plate.
- Generously drizzle the dressing on top of each wedge. Divide the tomatoes and bacon around each wedge. Sprinkle each with chives and a grinding of pepper, and scatter a few cheese crumbles on and around each wedge. Serve at once.
Find it online: https://www.framedcooks.com/wedge-salad/