Cheddar-Bacon Wedge Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 678
- Total Fat
- 68
- Saturated Fat
- 17
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 11
- Cholesterol
- 75
- Sodium
- 724
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
4 slices thick-cut bacon
1 cup mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
1 clove garlic, minced
1/2 teaspoon distilled white vinegar
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
1/8 teaspoon cayenne pepper
1 head iceberg lettuce
1/2 cup grated sharp cheddar or cheddar-jack cheese
Directions
- Fry the bacon in a skillet over medium heat until slightly crisp, 12 to 15 minutes. Drain on paper towels; set aside to cool.
- Combine the mayonnaise, buttermilk, sour cream and garlic in a large bowl. Add the vinegar, Worcestershire sauce, 1/4 teaspoon salt, 1/2 teaspoon pepper and the cayenne and whisk until the mixture is smooth.
- Chop the bacon into pieces. Cut the iceberg head in half, then cut each half into 2 wedges. Spoon dressing over each wedge so it drips down the sides, then sprinkle with the cheese and bacon.