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- Level: Easy
- Total: 1 hr 5 min (includes cooling and marinating time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 592
- Total Fat
- 59 g
- Saturated Fat
- 12 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 8 g
- Cholesterol
- 49 mg
- Sodium
- 701 mg
- Level: Easy
- Total: 1 hr 5 min (includes cooling and marinating time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 592
- Total Fat
- 59 g
- Saturated Fat
- 12 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 8 g
- Cholesterol
- 49 mg
- Sodium
- 701 mg
Ingredients
Buttermilk Blue Cheese Dressing:
Directions
Special equipment:
8 wooden skewers- Preheat the oven to 400 degrees F.
- Line a baking sheet with a larger sheet of parchment paper so that the paper extends over the edges of the pan by a couple of inches. Lay the bacon slices on the paper and bake until golden brown and crisp, 20 to 25 minutes. Drain on paper towels until cool.
- While the bacon cooks, in a small bowl, stir together the tomatoes, balsamic, salt and sugar. Set aside to marinate at least 15 minutes.
- Cut each bacon slice into 4 pieces. Cut the iceberg wedges in half crosswise. On a skewer, pierce a tight section of iceberg, then a tomato half, then a piece of bacon. Repeat with more lettuce, tomato and bacon. Repeat with the remaining ingredients, making 8 skewers.
- Serve with a small bowl of Buttermilk Blue Cheese Dressing for dipping, and garnish with cracked black pepper and chives.
Buttermilk Blue Cheese Dressing:
Yield:
About 1 1/2 cups
- In a small bowl, stir together the mayonnaise, buttermilk, dill, Dijon and pepper until well combined. Gently stir in the blue cheese. Taste and adjust the seasoning with salt and pepper, if necessary. Store in an airtight container in the refrigerator for up to 5 days.
