Iceberg Wedge, Roasted Bacon, Pickled Onion, Bleu Cheese Dressing, Black Pepper Recipe
Recipe information
Make Iceberg Wedge, Roasted Bacon, Pickled Onion, Bleu Cheese Dressing, Black Pepper in just 40m. Dive into our Iceberg Wedge, a refreshing crisp of iceberg lettuce topped with succulent roasted bacon, tangy pickled onions, and a rich, creamy bleu cheese dressing. Finished with a sprinkle of cracked black pepper for a perfect kick, this salad is a delightful balance of flavors and textures that will leave your taste buds craving more.
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Ingredients
Salad Ingredients
Preparation Steps
1. Prepare the Bacon
Preheat the oven to 400°F (200°C). Place bacon slices on a baking sheet lined with parchment paper and roast for 15-20 minutes or until crispy. Remove from the oven and let cool, then crumble into pieces.
2. Pickle the Onion
While the bacon is cooking, thinly slice the red onion and place it in a bowl. Pour the white vinegar over the onion slices and let them pickle for at least 15 minutes.
3. Make the Bleu Cheese Dressing
In a mixing bowl, combine the bleu cheese, mayonnaise, sour cream, garlic powder, black pepper, and salt. Mix until smooth and creamy. Adjust seasoning to taste.
4. Assemble the Salad
Cut the iceberg lettuce into quarters. Place each wedge on a plate, drizzle with bleu cheese dressing, sprinkle with crumbled bacon, and top with pickled onions.
5. Serve
Finish with a sprinkle of black pepper and serve immediately.
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