Recipe courtesy of Brooke Peterson
Modern Wedge Salad with Blue Cheese Ice Cream
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- Level: Easy
- Total: 2 hr
- Prep: 2 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1013
- Total Fat
- 58 g
- Saturated Fat
- 27 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 5 g
- Sugar
- 26 g
- Protein
- 32 g
- Cholesterol
- 104 mg
- Sodium
- 1557 mg
- Level: Easy
- Total: 2 hr
- Prep: 2 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1013
- Total Fat
- 58 g
- Saturated Fat
- 27 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 5 g
- Sugar
- 26 g
- Protein
- 32 g
- Cholesterol
- 104 mg
- Sodium
- 1557 mg
Ingredients
Directions
- To prepare blue cheese ice cream, combine the blue cheese, vanilla ice cream, brown sugar, and hot sauce together in a medium bowl. Freeze for at least 2 hours or until frozen.
- Slice a1/4-inch off the bottom of each head of lettuce to allow it to sit flat like a bowl. Slice 1-inch off the top and remove the middle leaves of lettuce to create a bowl. Fill each 'bowl' with the blue cheese ice cream, diced tomatoes, and one strip of fried bacon.
- Whisk the olive oil, balsamic vinegar, and cracked black pepper, to taste, in a small bowl and drizzle the dressing over the salad.
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