Closeup of caesar salad as seen on Baked in Vermont Season 2
Recipe courtesy of Gesine Bullock-Prado

Wedge Salad with Crispy Bacon and Blue Cheese Dressing

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings



  1. Mash up 1/2 cup of the blue cheese in a bowl until smooth; add the mayonnaise, yogurt, lemon juice and Dijon mustard and mix until combined. Season to taste with salt and pepper. If the dressing is too thick for your taste, add a bit of buttermilk or water to thin down. Cover and refrigerate until ready to use.
  2. Lay the iceberg wedges on a platter or one on each individual plate.
  3. Top with a generous drizzle of dressing, then sprinkle with the cherry tomatoes and the remaining 1/2 cup blue cheese. Top each with strip of crispy bacon.