Iceberg Wedges Salad with Blue Cheese Dressing
1 cup sour cream
½ cup mayonnaise
½ cup blue cheese crumbled + a few chunks for garnish
3 tablespoons buttermilk
2 tablespoons lemon juice
½ teaspoon salt
½ teaspoon black pepper
4 bacon strips, cooked, cooled, and crumbled
1 head of iceberg salad, cored and outer leaves removed
cherry tomatoes halved
freshly ground black pepper
chives finely chopped for garnish (optional)
In a medium bowl stir together the sour cream, mayonnaise, ¼ of the blue cheese, buttermilk, lemon juice, salt, and pepper. Stir well until smooth. Gently stir in the remaining ¼ cup crumbled blue cheese. Refrigerate for at least 20 minutes before serving. At this point, you can store it in the refrigerator for up to 3 days.
Remove any limp outer leaves of the iceberg salad and then cut in half, then cut each half into quartered wedges.
Place each wedge on a plate and drizzle with the blue cheese dressing. Top it with a few crumbles of bacon, sprinkle of chives (if using), reserved blue cheese chunks, and the tomatoes.
Give one or two more sprinkles of freshly ground pepper and serve.
A wonderfully refreshing Iceberg Wedge Salad topped with Blue Cheese Dressing that can be enjoyed any time of the year.
You can serve this wedge as a side salad with any meal, like Penne Alla Vodka, Chicken piccata, or Jalapeno Burgers.The perfect salad with an impressive prese ntation and taking you little time to prepare it.
Served on a chilled plate, with the blue cheese dressing draped over it while adding bacon and tomatoes, it makes this salad stand out from all others.
Thursday, June 24, 2021 - 12:37pm