Recipe courtesy of Gesine Bullock-Prado
Wedge Salad with Crispy Bacon and Blue Cheese Dressing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 499
- Total Fat
- 46
- Saturated Fat
- 15
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 15
- Cholesterol
- 61
- Sodium
- 791
- Total: 20 min
- Active: 20 min
Ingredients
1 cup crumbled blue cheese
1/2 cup mayonnaise
1/2 cup full-fat Greek yogurt or sour cream
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Fine sea salt and freshly cracked black pepper
Buttermilk or water, for thinning, optional
1 head iceberg lettuce, cored and cut into 4 wedges
8 cherry tomatoes, cut in half
4 strips crispy cooked bacon
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.