Blue Cheese Wedge Salad
This loaded Blue Cheese Wedge Salad recipe is very easy to make, and full of fresh ingredients. It can be eaten as a side salad, or even as a meal itself. This salad recipe features our Chunky Blue Cheese Dressing.
Ingredients
For the Blue Cheese dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 tablespoon white wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 6 ounces crumbled blue cheese
For the salad
- 1 head iceberg lettuce, cut into 4 equal wedges
- 1 cup grape tomatoes, halved
- 1/2 cup chopped red onion
- 8 slices bacon, cooked and crumbled
- 1/2 cup balsamic vinegar
- 6 ounces crumbled blue cheese
- Black pepper to taste
Instructions
For the Blue Cheese dressing
- In a large bowl, combine mayonnaise, sour cream, and buttermilk. Mix well.
- Next, thoroughly mix in the remainder of the ingredients.
- Afterwards, refrigerate the dressing for up to 24 hours before serving for best flavor.
For the Salad
- First, you need to cook the balsamic vinegar into a glaze. Heat the balsamic vinegar in a saucepan on medium heat. Cook until reduced by half, then remove from heat and allow to cool.
- Meanwhile, place the iceberg lettuce wedge on a serving dish. Then liberally pour blue cheese dressing over top of wedge. Next, top with halved tomatoes, chopped onion, crumbled blue cheese, and crumbled bacon.
- Drizzle a little of the balsamic glaze on top of the wedge, and sprinkle with black pepper. Serve cold. Enjoy this Blue Cheese Wedge Salad!
Notes / Suggestions
Serve this Blue Cheese Wedge Salad alongside a nice juicy steak!
Total Time (duration): 20-30 minutes
Number of Servings: 4
