Blue Cheese Wedge Salad
If you're looking to make a restaurant-quality blue cheese wedge salad at home, look no further. So easy + so, so delicious!
Ingredients
For The Salad
- 1 head iceberg lettuce
- cherry tomatoes diced
- red onion diced
- bacon bits to taste
- black pepper a heavy pinch
For The Dressing
- ½ c. mayonnaise I recommend Duke's
- ½ c. sour cream full-fat
- ¼ c. whole milk
- ⅓ c. blue cheese crumbles more to taste and/or if you like chunky dressing
- Worcestershire sauce a couple dashes
- kosher salt to taste
- black pepper to taste
Instructions
- Prepare the head of lettuce: Remove the outside leaves of your head of iceberg; rinse your head of lettuce and pat dry. Slice in half. Then slice each half into half again (leaving you with four wedges). Carefully chop the stem off of each wedge.
- Make the dressing: In a bowl, whisk together milk, mayonnaise, Worcestershire, and sour cream. Stir in the blue cheese crumbles (note: add more, to taste. I like to be liberal here, which makes the dressing thicker/chunky). Season, to taste, with salt and pepper.
- Top each wedge with desired amount of blue cheese dressing. Then top with diced tomatoes, diced red onion, additional blue cheese crumbles if desired, and course black pepper. Serve and enjoy!
Notes
- I like to add more blue cheese crumbles to the dressing than the recipe calls for, but that is up to you. If you want the dressing to be thinner/milder, keep as is. If you want a stronger blue cheese flavor and like chunky blue cheese, add more crumbles.
- A liberal pinch of strong, good-quality black pepper makes a lot of difference.
- Place the dressing on the salad before toppings -- they will have an easier time stick
Nutrition
Calories: 357kcalCarbohydrates: 7gProtein: 7gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 14gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 46mgSodium: 443mgPotassium: 306mgFiber: 2gSugar: 5gVitamin A: 1054IUVitamin C: 4mgCalcium: 179mgIron: 1mg
Tried this recipe?Let us know how it was!