Cook the Book: Classic Wedge Salad
Need a gluten free and primal main course? Cook the Book: Classic Wedge Salad could be an excellent recipe to try. One portion of this dish contains approximately 32g of protein, 75g of fat, and a total of 891 calories. For $4.07 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. 90 people were impressed by this recipe. Head to the store and pick up buttermilk, white wine vinegar, scallions, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Serious Eats. Overall, this recipe earns a pretty good spoonacular score of 77%. Cook the Book: Classic Buffalo Wings, Cook the Book: Classic Creamed Spinach, and Cook the Book: Classic Sugar Cookies are very similar to this recipe.
Servings: 4
Ingredients:
1 pound applewood-smoked bacon
1 teaspoon freshly ground black pepper
8 ounces blue cheese, crumbled
1 cup buttermilk
1 teaspoon honey
1 head iceberg lettuce
2 cups thinly sliced red onion
1 cup thinly sliced scallions
1 teaspoon sea salt
1 cup sour cream
6 tablespoons white wine vinegar.jpg)
Equipment:
food processor
blender
paper towels
frying pan
Cooking instruction summary:
Procedures 1 To make the dressing, add all the ingredients to a blender or food processor and blend to combine. Set aside until ready to use. 2 To make the salad, heat a skillet over medium heat and cook the bacon until crisp. Line a metal tray with paper towels. Drain the bacon. Cool, crumble, and set aside. 3 Remove the root end from the lettuce, and cut the head into 4 wedges. Place one wedge each on four individual serving dishes. Scatter the mixed greens around each wedge. Dress each wedge with 2 tablespoons of the dressing. Garnish each with the crumbled bacon, cheese, onion, and scallions.
Step by step:
1. 1
2. To make the dressing, add all the ingredients to a blender or food processor and blend to combine. Set aside until ready to use.
3. 2
4. To make the salad, heat a skillet over medium heat and cook the bacon until crisp. Line a metal tray with paper towels.
5. Drain the bacon. Cool, crumble, and set aside.
6. 3
7. Remove the root end from the lettuce, and cut the head into 4 wedges.
8. Place one wedge each on four individual serving dishes. Scatter the mixed greens around each wedge. Dress each wedge with 2 tablespoons of the dressing.
9. Garnish each with the crumbled bacon, cheese, onion, and scallions.
Nutrition Information:
covered percent of daily need
