Wedge Salad Recipe
Iceberg lettuce, topped with red onions, tomatoes, crispy bacon, crumbled blue cheese, and homemade creamy blue cheese dressing.
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Ingredients
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Salad Components
Creamy Blue Cheese Dressing
Method
Salad Preparation
- 1
Prepare the Lettuce
Carefully remove the core from the iceberg lettuce and cut the head into quarters to create wedges. Rinse each wedge under cold water and pat dry with paper towels.
- 2
Chop the Vegetables
Thinly slice the red onion and chop the tomatoes into bite-sized pieces.
- 3
- 4
Crumble the Blue Cheese
Using a fork, crumble the blue cheese into small pieces and set aside.
Creamy Blue Cheese Dressing Preparation
- 5
Mix the Dressing
In a mixing bowl, combine mayonnaise, sour cream, buttermilk, and 1/2 cup of crumbled blue cheese. Whisk together until smooth.
- 6
Add Seasonings
Stir in garlic powder, onion powder, lemon juice, salt, and black pepper. Mix well and taste, adjusting seasoning as necessary.
- 7
Chill the Dressing
Cover the dressing with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Assembly
- 8
Assemble the Wedge Salad
On a serving plate, place a wedge of iceberg lettuce. Top each wedge with sliced red onions, chopped tomatoes, crumbled bacon, and remaining blue cheese.
- 9
Drizzle with Dressing
Generously drizzle the chilled creamy blue cheese dressing over the top of the salad.
