Vernon’s Classic Wedge Salad Recipe

Time30m

Serves4

iceberg wedge topped with house blue cheese dressing and crumbles, bacon, tomatoes, and chives

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Ingredients

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1
Prepare the Dressing
In a bowl, combine mayonnaise, sour cream, blue cheese, buttermilk, garlic powder, salt, black pepper, and lemon juice. Mix well until smooth and creamy. Adjust seasoning to taste. Refrigerate until ready to use.
2
Cook the Bacon
In a skillet over medium heat, cook bacon slices until crispy. Remove from the skillet, drain on paper towels, and chop into smaller pieces.
3
Prepare the Wedge Salad
Cut the iceberg lettuce head into quarters. Place each quarter on a serving plate. Drizzle with blue cheese dressing, then top with chopped bacon, halved cherry tomatoes, and chopped chives.