Wedge Salad with Blue Cheese Dressing Recipe

Iceberg lettuce: This is the base of the salad, providing a crisp and refreshing texture.

Bacon: Adds a savory and crispy element to the salad.

Cherry tomatoes: These add a burst of sweetness and juiciness.

Red onion: Provides a sharp and tangy flavor.

Blue cheese: The star of the dressing, offering a rich and tangy taste.

Sour cream: Adds creaminess to the dressing.

Mayonnaise: Helps to create a smooth and rich dressing.

Lemon juice: Adds a fresh and tangy note to the dressing.

Garlic: Provides a subtle, aromatic flavor to the dressing.

Salt: Enhances the overall flavor of the salad.

Pepper: Adds a bit of heat and depth to the dressing.

When preparing the iceberg lettuce for the salad, make sure to remove the core by cutting a small cone-shaped section from the base. This will help the wedges stay intact and make it easier to separate the leaves. For an extra crisp texture, soak the wedges in ice water for about 10 minutes before assembling the salad. This will enhance the freshness and crunchiness of the lettuce.

• iceberg lettuce - Substitute with romaine lettuce: Romaine lettuce has a similar crisp texture but offers a slightly different flavor profile that can still work well in a wedge salad.

• cooked and crumbled bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that provides a similar smoky flavor and crunchy texture.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them an excellent alternative.

• thinly sliced red onion - Substitute with thinly sliced shallots: Shallots offer a milder, slightly sweeter flavor compared to red onions, which can be a pleasant variation.

• crumbled blue cheese - Substitute with feta cheese: Feta cheese has a tangy and salty flavor that can mimic the bold taste of blue cheese while being slightly less intense.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tanginess but with added protein and fewer calories.

• mayonnaise - Substitute with plain Greek yogurt: Plain Greek yogurt can replace mayonnaise to create a lighter, healthier dressing with a similar creamy consistency.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a tangy acidity that can effectively replace the brightness of lemon juice.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for a more subtle garlic flavor and convenience.

• salt and pepper - Substitute with herb seasoning blend: An herb seasoning blend can add complexity and depth of flavor while still providing the necessary seasoning.

• To keep your wedge salad fresh, store the iceberg lettuce wedges in an airtight container or wrap them tightly with plastic wrap. Place them in the crisper drawer of your refrigerator to maintain their crispness.
• Store the blue cheese dressing separately in a sealed container. It will stay fresh for up to a week in the refrigerator. Give it a good stir before using it again to ensure it's well-mixed.
• Keep the cooked and crumbled bacon in a small airtight container or a resealable plastic bag. Refrigerate it for up to 4 days. If you prefer, you can also freeze the bacon for up to a month. To reheat, simply microwave it for a few seconds until warm.
• Store the halved cherry tomatoes and thinly sliced red onion in separate containers. They should be kept in the refrigerator and will stay fresh for about 3-4 days.
• If you want to prepare the salad ahead of time, assemble all the components except for the dressing. Keep the dressing separate until you're ready to serve to prevent the lettuce from becoming soggy.
• For freezing, it's best to only freeze the blue cheese dressing and cooked bacon. The lettuce, tomatoes, and onions do not freeze well and will lose their texture. To freeze the dressing, pour it into a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before using.
• When ready to serve, simply reassemble the salad by placing the lettuce wedges on plates, drizzling with the thawed or freshly made blue cheese dressing, and topping with the bacon, cherry tomatoes, and red onion. Enjoy your crisp and flavorful wedge salad!

• Separate the iceberg lettuce wedges from the toppings to prevent them from becoming soggy.
• Place the bacon in a skillet over medium heat and reheat until crispy, about 2-3 minutes.
• For the blue cheese dressing, transfer it to a microwave-safe bowl and heat in the microwave for 10-15 seconds, just enough to take the chill off. Stir well.
• If the cherry tomatoes and red onion need to be warmed, place them in a skillet over low heat for 1-2 minutes, stirring occasionally.
• To reassemble, place the iceberg lettuce wedges on plates, drizzle with the reheated blue cheese dressing, and top with the warmed bacon, cherry tomatoes, and red onion.

• Knife: To cut the iceberg lettuce into wedges and to mince the garlic.

• Cutting board: A surface to safely cut the lettuce, tomatoes, and onions.

• Frying pan: To cook the bacon until crispy.

• Tongs: To handle the bacon while cooking.

• Paper towels: To drain the cooked bacon and remove excess grease.

• Mixing bowl: To combine the blue cheese, sour cream, mayonnaise, lemon juice, minced garlic, salt, and pepper.

• Whisk: To mix the dressing ingredients until smooth.

• Measuring cups: To measure out the sour cream, mayonnaise, and blue cheese.

• Measuring spoons: To measure the lemon juice, salt, and pepper.

• Plates: To serve the wedge salad.

• Spoon: To drizzle the blue cheese dressing over the lettuce wedges.

• Serving tongs: To place the lettuce wedges on the plates.

Prep ingredients in advance: Cook and crumble the bacon, halve the cherry tomatoes, and slice the red onion the night before.

Use pre-made dressing: Purchase a high-quality blue cheese dressing to save time on mixing ingredients.

Batch cook bacon: Cook a large batch of bacon and store it in the fridge for quick use in multiple recipes.

Use a food processor: Mince the garlic and mix the dressing ingredients quickly using a food processor.

Pre-wash lettuce: Wash and dry the iceberg lettuce ahead of time, then store it in the fridge.