Wedge Salad Recipe

Inspired by Iaria's Italian Restaurant

Time30m

Serves4

Crisp Iceberg lettuce with a bacon-bleu cheese dressing & chopped tomatoes.

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Ingredients

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Salad Base

1 head Iceberg lettuce

2 medium Tomatoes

Bacon-Bleu Cheese Dressing

4 slices Bacon

1 cup Bleu cheese

1 cup Mayonnaise

1 cup Sour cream

2 tbs Apple cider vinegar

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

1 tsp black pepper

Method

Preparing the Salad

Prepare the Iceberg Lettuce

Remove the outer leaves of the iceberg lettuce, then cut the head into quarters. Rinse the wedges under cold water to remove any dirt and pat dry with paper towels.

Chop the Tomatoes

Wash the tomatoes and chop them into small pieces. Set aside for topping the salad.

Making the Bacon-Bleu Cheese Dressing

Cook the Bacon

In a skillet, cook the bacon slices over medium heat until crispy. Remove them from the skillet and place on a plate lined with paper towels to drain the excess fat. Once cooled, crumble the bacon into small pieces.

Mix the Dressing

In a mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, garlic powder, salt, and black pepper. Stir until well blended. Add the crumbled bacon and bleu cheese, then mix gently to combine.

Assembling the Salad

Plate the Salad

On individual plates, place a wedge of iceberg lettuce. Top with chopped tomatoes and drizzle generously with the bacon-bleu cheese dressing.

Serve

Serve immediately while the lettuce is crisp and fresh. Enjoy your wedge salad!