Recipe courtesy of Gesine Bullock-Prado
Episode: Campfire Bake
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Wedge Salad with Crispy Bacon and Blue Cheese Dressing
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

Lay the iceberg wedges on a platter or one on each individual plate.

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.

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