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Wedge Salad
Inspired by the classic steakhouses, this Iceberg Wedge Salad is smothered in creamy blue cheese dressing and topped with bacon, tomatoes, and more blue cheese crumbles. It's fresh, crunchy, and totally delicious.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
📝 Preparation Steps
1
To make the blue cheese dressing:
2
In the bowl of a food processor, add 1/2 cup blue cheese crumbles, sour cream, buttermilk, scallions, and lemon juice into the bowl of a food processor. Pulse until the scallions are finely chopped.
cup blue cheese crumbles divided (4 ½ ounces) (see note 1)3/4cup blue cheese crumbles (1 ½ ounces)1/4lemon juice1 tablespoon
3
Pour the dressing into a bowl and mix in the mayonnaise by hand. Season to taste with salt and freshly ground black pepper. If you prefer a chunky blue cheese dressing, add more crumbles.
Salt and freshly ground black pepper
4
To make the wedge salad:
5
Fill a small bowl with ice water and add onions. Remove with slotted spoon when ready to serve.
6
Cut iceberg lettuce into 4 wedges; place on plates and spoon dressing over. Top with bacon crumbles, tomatoes, and red onions. Garnish with remaining blue cheese crumbles.
Nutrition Facts
calories
592 kcal
fat Content
52 g
serving Size
1 wedge
fiber Content
3 g
sugar Content
9 g
sodium Content
928 mg
protein Content
19 g
cholesterol Content
243 mg
carbohydrate Content
14 g
saturated Fat Content
15 g
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