Wedge Salad Recipe

Crisp and refreshing, this classic wedge salad is topped with homemade creamy blue cheese dressing, juicy tomatoes, salty bacon and extra blue cheese crumbles. This is the perfect salad side dish to pair with any of your favorite meals!

Classic Wedge Salad

This classic and simple wedge salad is crisp and refreshing. A cold wedge of iceberg lettuce topped with a homemade creamy blue cheese dressing, bacon crumbles, diced tomato and chives. Perfect as a side dish for any meal or as a lunch!

Prep: 15min

Total: 25min

Serving Size: 1

Nutrition Facts: servingSize 1, calories 361 kcal, Fat 32 g, Saturated Fat 12 g, Carbohydrate 4 g, Protein 13 g, Cholesterol 63 mg

Ingredients:

• 1 head iceberg lettuce
• 4 slices bacon ( cooked & crumbled)
• 1 cup cherry tomatoes (diced)
• 1 tbsp chives (diced)
• 1 cup blue cheese dressing
• ¼ cup blue cheese crumbles

Instruction:

1. Prepare the lettuce by removing the outer leaves, chop the head of lettuce in half and then half again, making 4 wedges. Cut the end to remove the stem.
2. Plate the wedges and top with the blue cheese dressing, bacon crumbles, tomato, chives, and additional blue cheese crumbles.
3. Serve cold and enjoy!

Wedge Salad

Undeniably retro yet still fresh, the classic wedge salad with blue cheese dressing is a steakhouse mainstay.

Yield: 4

Nutrition Facts: servingSize , calories 584, Fat 29 g, Carbohydrate 3 g, Protein 8 g, Saturated Fat 11 g, unSaturated Fat , Sugar 2 g, Fiber 0 g, Sodium 558 mg, Cholesterol 42 mg

Ingredients:

• 8 slices bacon
• 1 head chilled iceberg lettuce, cut into quarters, cored, and any limp outer leaves removed
• 2 cups grape or cherry tomatoes, cut into halves
• 2 tablespoons fresh minced chives
• ⅔ cup buttermilk
• ¾ cup mayonnaise, best quality such as Hellmann’s or Duke’s
• ½ cup sour cream
• 2 tablespoons apple cider vinegar
• 1 large clove garlic, minced
• ½ teaspoon salt
• 1 teaspoon freshly ground black pepper
• ¾ cup crumbled blue cheese
• 2 tablespoons fresh minced chives

Instruction:

1. Cook the bacon: Preheat the oven to 400°F and set an oven rack in the middle position. Line a 13 x 18-inch rimmed baking sheet with heavy-duty wide aluminum foil so that there is some overhang on all sides (this prevents the grease from getting onto the baking sheet), then cover with a sheet of parchment paper. Lay the slices of bacon on the baking sheet and bake for 14 to 18 minutes for regular bacon and 18 to 20 minutes for thick-cut bacon, rotating the baking sheet from front to back midway through cooking.
2. Carefully remove the bacon from the oven and, using tongs, transfer it to a paper towel-lined plate or cutting board.
3. Make the dressing: In a medium bowl, whisk the buttermilk, mayonnaise, sour cream, apple cider vinegar, garlic, salt, and pepper. Make sure your blue cheese is crumbled into small pieces. Add to the mixture along with the chives and stir to combine. To incorporate some of the blue cheese crumbles more thoroughly, use the back of a spoon to mash them against the sides of the bowl, and then stir again. (Alternatively, if you want the dressing completely smooth, blend all of the ingredients except for the chives in a food processor, then stir in the chives.)
4. To serve, on a platter or individual plates, spoon the desired amount of dressing over each wedge (you will likely have some dressing leftover). Top with a quarter of the bacon crumbles, tomatoes, crumbled blue cheese, and chives. The easiest way to eat a wedge salad is with a fork and knife.
5. Note: If you have additional dressing, will keep nicely, refrigerated in an airtight container, for up to a week.

Wedge Salads- Easy Steakhouse Wedge Salads

FAQ

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