Wedge Salad
User Reviews
5
Wedge Salad
Description
This Wedge Salad begins with a head of iceberg lettuce cut into four wedges that serve as the foundation. The blue cheese dressing is prepared in a food processor mixing blue cheese crumbles, sour cream, buttermilk, scallions, and lemon juice, finished by folding in mayonnaise to a creamy consistency. The dressing coats the wedges generously.
The salad is then topped with crumbled cooked bacon, diced tomato, minced red onion soaked in ice water to maintain crispness, and additional blue cheese crumbles. The layers combine a cooling creamy dressing with savory bacon, fresh tomato juiciness, crisp onion bite, and crisp iceberg lettuce.
This salad makes a refreshing starter or side commonly served to four people. It is practical to prepare the dressing in advance and refrigerate, along with prepping and storing toppings separately before assembly just before serving.
For variations, ranch dressing and cheddar cheese can replace blue cheese, and romaine lettuce or mixed greens may be substituted for iceberg if preferred.
Ingredients
For the blue cheese dressing:
- 3/4 cup blue cheese divided (4 1/2 ounces) (see note 1, crumbles
- 1/4 cup buttermilk (see note 2)
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 2 scallions coarsely chopped, green parts only
- 3/4 cup mayonnaise
- salt freshly ground
- black pepper freshly ground
For the wedge salad:
- 1 head iceberg lettuce (see note 3)
- 4 lices Bacon crumbled (about 1 ounce, see note 4, cooked
- 2 large tomato diced
- 1 small red onion peeled and minced (see note 5)
- 1/4 cup blue cheese 1 1/2 ounces, crumbles
Instructions
To make the blue cheese dressing:
- In the bowl of a food processor, add 1/2 cup blue cheese crumbles, sour cream, buttermilk, scallions, and lemon juice into the bowl of a food processor. Pulse until the scallions are finely chopped.
- Pour the dressing into a bowl and mix in the mayonnaise by hand. Season to taste with salt and freshly ground black pepper. If you prefer a chunky blue cheese dressing, add more crumbles.
To make the wedge salad:
- Fill a small bowl with ice water and add onions. Remove with slotted spoon when ready to serve.
- Cut iceberg lettuce into 4 wedges; place on plates and spoon dressing over. Top with bacon crumbles, tomatoes, and red onions. Garnish with remaining blue cheese crumbles.
Notes
- Reserve part of blue cheese for topping if you prefer a more textured dressing.
- Make buttermilk by adding lemon juice or vinegar to full-fat milk and letting it sit about 10 minutes.
- Iceberg lettuce provides crispness; substitute romaine or greens if desired.
- Soak red onion in ice water to reduce sharpness and add extra crispness.
- Dressing and many toppings can be prepared up to several days ahead and refrigerated separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Serving | 1wedge | |
| Calories | 592kcal | 30% |
| Carbohydrates | 14g | 5% |
| Protein | 19g | 38% |
| Fat | 52g | 80% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 243mg | 81% |
| Sodium | 928mg | 39% |
| Potassium | 682mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 2207IU | 44% |
| Vitamin C | 22mg | 24% |
| Calcium | 262mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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