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Wedge Salad

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INGREDIENTS

For the Salad:

  • 1 head iceberg lettuce, thoroughly washed
  • 1/2 pound bacon, cooked, cooled, and crumbled
  • 1-1/2 cups diced tomatoes
  • Blue cheese crumbles, for garnish
  • Other optional toppings include: diced red onion, chopped chives, diced avocado, diced cucumber, sliced olives, fried onions, or homemade croutons (see Garlic Butter Croutons recipe).

For Dressing:

  • 1/2 cup sour cream
  • 3/4 cup mayonnaise
  • 3 tablespoons buttermilk
  • 3 teaspoons red wine vinegar
  • 1/4 teaspoon Worcestershire sauce, or to taste
  • 1/4 teaspoon garlic powder, or to taste
  • 1/4 teaspoon seasoned salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 4 ounces blue cheese, or to taste

INSTRUCTIONS

  1. In a medium mixing bowl, stir together the dressing ingredients, mixing well to combine. Refrigerate for at least 30 minutes, or overnight.
  2. Cut the head of lettuce in half. Cut each half into either halves again, or thirds, depending on the size of the lettuce, to create wedges.
  3. Line wedges onto a large serving platter, or plate wedges individually. Spoon dressing over the wedges and sprinkle with the bacon, tomatoes, blue cheese, and any of the optional toppings you like.
  4. Season with freshly ground black pepper, to taste.