Wedgelet Kabobbies
If you want to add more gluten free recipes to your recipe box, Wedgelet Kabobbies might be a recipe you should try. This recipe serves 4. One portion of this dish contains approximately 8g of protein, 58g of fat, and a total of 595 calories. For $1.68 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Many people made this recipe, and 200 would say it hit the spot. Head to the store and pick up fresh dill, kosher salt, blue cheese, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. It is brought to you by Foodnetwork. It works well as a reasonably priced side dish. Taking all factors into account, this recipe earns a spoonacular score of 48%, which is solid. If you like this recipe, you might also like recipes such as .
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
2 tablespoons balsamic vinegar
1/8 teaspoon freshly ground black pepper
2 tablespoons crumbled blue cheese
1/2 cup lowfat buttermilk
8 large cherry tomatoes, halved
1/4 teaspoon Dijon mustard
1 small bunch fresh chives, cut into 1-inch batons
1/2 teaspoon fresh dill, minced
1 small head iceberg lettuce, cut into 8 wedges through the core
Kosher salt
1 cup mayonnaise
Fresh cracked black pepper
1/8 teaspoon salt
4 slices thick-cut (1/4-inch) slab bacon
1/8 teaspoon sugar
Equipment:
wooden skewers
oven
baking paper
baking sheet
frying pan
paper towels
bowl
skewers
Cooking instruction summary:
Watch how to make this recipe. Special equipment: 8 wooden skewers Preheat the oven to 400 degrees F. Line a baking sheet with a larger sheet of parchment paper so that the paper extends over the edges of the pan by a couple of inches. Lay the bacon slices on the paper and bake until golden brown and crisp, 20 to 25 minutes. Drain on paper towels until cool. While the bacon cooks, in a small bowl, stir together the tomatoes, balsamic, salt and sugar. Set aside to marinate at least 15 minutes. Cut each bacon slice into 4 pieces. Cut the iceberg wedges in half crosswise. On a skewer, pierce a tight section of iceberg, then a tomato half, then a piece of bacon. Repeat with more lettuce, tomato and bacon. Repeat with the remaining ingredients, making 8 skewers. Serve with a small bowl of Buttermilk Blue Cheese Dressing for dipping, and garnish with cracked black pepper and chives. In a small bowl, stir together the mayonnaise, buttermilk, dill, Dijon and pepper until well combined. Gently stir in the blue cheese. Taste and adjust the seasoning with salt and pepper, if necessary. Store in an airtight container in the refrigerator for up to 5 days.
Step by step:
1. Watch how to make this recipe.
2. Special equipment: 8 wooden skewers
3. Preheat the oven to 400 degrees F.
4. Line a baking sheet with a larger sheet of parchment paper so that the paper extends over the edges of the pan by a couple of inches. Lay the bacon slices on the paper and bake until golden brown and crisp, 20 to 25 minutes.
5. Drain on paper towels until cool.
6. While the bacon cooks, in a small bowl, stir together the tomatoes, balsamic, salt and sugar. Set aside to marinate at least 15 minutes.
7. Cut each bacon slice into 4 pieces.
8. Cut the iceberg wedges in half crosswise. On a skewer, pierce a tight section of iceberg, then a tomato half, then a piece of bacon. Repeat with more lettuce, tomato and bacon. Repeat with the remaining ingredients, making 8 skewers.
9. Serve with a small bowl of Buttermilk Blue Cheese Dressing for dipping, and garnish with cracked black pepper and chives.
10. In a small bowl, stir together the mayonnaise, buttermilk, dill, Dijon and pepper until well combined. Gently stir in the blue cheese. Taste and adjust the seasoning with salt and pepper, if necessary. Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information:
covered percent of daily need
