Wedge Salad
Wedge Salad takes roughly 45 minutes from beginning to end. This recipe serves 4. One portion of this dish contains about 23g of protein, 30g of fat, and a total of 447 calories. For $3.17 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 110 people have tried and liked this recipe. This recipe from Framed Cooks requires sour cream, iceberg lettuce, buttermilk, and mayonnaise. It is a good option if you're following a gluten free diet. It works well as a salad. With a spoonacular score of 76%, this dish is solid. Try Classic Blue Cheese Wedge Salad and Dole Salad Farm Tour, Winter Salad Inspiration {: Caesar Wedge Salad with Bacon}, and Wedge Salad for similar recipes.
Servings: 4
Ingredients:
2 ounces crumbled blue cheese
Blue cheese crumbles for garnish
2 tablespoons buttermilk
1 pint cherry tomatoes, cut in halves
4 sliced bacon, cooked and torn into bite-sized pieces
Fresh chopped chives for garnish
Fresh ground pepper for garnish
1 head iceberg lettuce
2 tablespoons mayonnaise
Milk for thinning as needed
2 tablespoons sour cream
Equipment:
Cooking instruction summary:
1. 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.2. 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.3. 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.
Step by step:
1. 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.
2. 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.
3. 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.
4. Serve at once.
Nutrition Information:
covered percent of daily need
Related Videos:
Bacon Wedge Salad!
How to Make a Wedge Salad | Hilah Cooking
