On the Side #24: Wedge Salad

This knife-and-fork salad is easy to put together and so delicious. Fresh ingredients and homemade Blue Cheese dressing make this salad something special!

- Recipe -

● 1 head iceberg lettuce, cut into quarters

● 1 tomato, chopped

● 2 green onions, chopped

● 4 slices thick sliced bacon, cooked and chopped

Blue Cheese Dressing:

● 4 oz. Blue Cheese, crumbled

● 1 t. lemon juice

● 3 T. light mayo

● 1 clove garlic, minced

● 1/2 t. Worcestershire sauce

● salt & pepper, to taste

● 2 T. olive oil

● 6 T. heavy cream

● 1-2 T. milk

1. In medium bowl, mix blue cheese and lemon juice together. The add mayo, garlic, Worcestershire sauce and salt and pepper. Mix well. Mix in olive oil, 1 T. at a time. Then stir in the heavy cream. (If you find the dressing is too thick, add some milk, 1 T. at a time, until you get the right the consistency.)

2. On each salad plate place a wedge of lettuce. Sprinkle on tomato, green onions and bacon. Spoon dressing on top and serve with a knife & fork!

Download pdf recipe for: Wedge Salad