Wedge Salad

5 from 1 vote

Crunchy iceberg lettuce wedges, crispy bacon, juicy tomatoes, and a creamy, tangy thick blue cheese dressing. Perfection!

Prep Time10

Cook Time5

Total Time15

Course: Salad, Side Dish

Cuisine: American

Diet: Vegetarian

Servings: People

Author: Katie Workman

Ingredients

4 slices bacon
¼ cup sour cream
¼ cup mayonnaise
½ cup crumbled blue cheese (divided)
2 tablespoons red wine vinegar
2 scallions (trimmed and minced; white and green parts)
Kosher salt and freshly ground pepper (to taste)
1 head iceberg lettuce (cut into 4 wedges; see Note)
1 cup halved cherry tomatoes

Instructions

Cook the bacon. Line a plate with paper towels. In a skillet over medium heat until crispy, turning as needed, about 5 minutes total. Drain the bacon on the paper towels, and then crumble or chop the bacon when cool.
In a small bowl, combine the sour cream, mayonnaise, 1/4 cup blue cheese, vinegar, and scallions. Whisk or blend with a fork vigorously until combined. Taste and add salt and pepper as needed.
Place a wedge of iceberg lettuce on each of 4 salad plates. Divide the dressing over the lettuce wedges, and top with equal amounts of the cherry tomatoes, bacon, and the rest of the blue cheese.

Notes

To cut iceberg lettuce into wedges:

Remove any wilted outer leaves from the head of iceberg lettuce. Rinse and pat the head of lettuce dry. Cut the head in half through the core using a large, heavy knife. Then cut each half again through the core into two or three wedges, depending on the size of the heart and the size of the portions you wish to serve. Cut the bit of the core from the bottom of each wedge.

Nutrition