Classic Wedge Salad Recipe

Preparation

1. 1

   Prepare the Bacon

   In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and place on paper towels to drain excess fat. Once cooled, chop into bite-sized pieces.

2. 2

   Boil the Eggs

   Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes. Remove eggs, cool under cold water, peel, and slice.

3. 3

   Make the Dressing

   In a bowl, combine mayonnaise, sour cream, Roquefort cheese, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. Mix until smooth and creamy.

4. 4

   Assemble the Salad

   Cut the iceberg lettuce into wedges and place on a serving platter. Top with chopped bacon, halved cherry tomatoes, sliced kalamata olives, and sliced eggs. Drizzle with Roquefort dressing and sprinkle additional Roquefort cheese on top.