Iceberg Wedge Salad with Blue Cheese Dressing

Iceberg Wedge Salad with Blue Cheese Dressing

Iceberg Wedge Salad with Blue Cheese Dressing is a steakhouse classic with a huge crunch, topped with homemade dressing, hard-boiled eggs and bacon.
Servings 4

Ingredients
  

  • 1 head of iceberg lettuce
  • 8 slices bacon
  • 2 hardboiled eggs, chopped
  • tomatoes
  • red onion cut in rings (optional)

Blue Cheese Dressing

  • 1 cup crumbled blue cheese
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 2 tbsp canola oil
  • 1 tbsp fresh squeezed lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp coarse ground black pepper

Instructions
 

  • Place four salad plates in fridge to chill. Mash 1/2 of the blue cheese with the back of a fork in a medium bowl until mostly smooth. Add the sour cream, mayonnaise, oil, lemon juice, mustard, salt and pepper and mix thoroughly.
  • Add the remaining cheese and mix gently, leaving clumps of cheese. Cover and refrigerate.
  • Cook bacon until crispy and deeply browned. Cool and crumble.
  • Core the lettuce and cut it into quarters. Place a wedge on each of the chilled salad plates. Spoon about 3 T. of the dressing over each wedge. Sprinkle with crumbled bacon, hard-boiled eggs, tomatoes and onions, if desired.

Nutrition

Serving: 1g
Keyword blue cheese, iceberg wedge salad

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