Wedge Salad Recipe
This fresh wedge salad is a classic. It's crisp and refreshing, smothered in creamy dressing and topped with crumbles of cheese and bacon.
Prep Time15 minutes mins
Chill Time4 hours hrs
Total Time4 hours hrs 15 minutes mins
Course: Salad
Cuisine: American
Servings: 8
Author: Lil' Luna
for the dressing:
- 4 ounces crumbled blue cheese
- 1/4 cup sour cream
- 1/3 cup buttermilk
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 1/2 tablespoons sugar
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
for the salad:
- 1 head iceberg lettuce cut into eight wedges
- 2 ripe tomatoes diced
- 1 small red onion thinly sliced
- 4 ounces crumbled blue cheese
- 6 slices bacon cooked and crumbled
In a small bowl, whisk together the sour cream, buttermilk, mayonnaise, red wine vinegar, olive oil, sugar, garlic, salt and pepper. Stir in the crumbled blue cheese. Refrigerate at least 4 hours, preferably overnight.
To serve the salads, place a wedge of lettuce on a plate and drizzle with blue cheese dressing. Sprinkle tomatoes, red onion, blue cheese, and bacon over the top. Repeat with remaining wedges. Serve immediately.
Serving: 4g | Calories: 330kcal | Carbohydrates: 9g | Protein: 10g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 764mg | Potassium: 317mg | Fiber: 1g | Sugar: 6g | Vitamin A: 881IU | Vitamin C: 7mg | Calcium: 187mg | Iron: 1mg