CLASSIC BLUE CHEESE WEDGE SALAD
This classic iceberg wedge salad recipe features iceberg lettuce, tomato, crumbled bacon, chives, and the creamiest homemade blue cheese dressing you've ever tasted.
Provided by Heidi
Categories Salad
Time 30m
Number Of Ingredients 12
Steps:
- Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 20 minutes.
- Remove any limp outer leaves of the lettuce head and then cut in half, then cut each half into quartered wedges.
- Place each wedge on a plate, drizzle with the blue cheese dressing, top with a few crumbles of bacon, a sprinkling of chives and reserved blue cheese chunks with slices of tomatoes.
- Give one more sprinkle of freshly ground black pepper, and serve.
Nutrition Facts : Calories 256 kcal, Carbohydrate 8 g, Protein 7 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 34 mg, Sodium 472 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING
This a great salad to have for a simple lunch or to serve with a nice dinner. Fresh ingredients make this salad very elegant and the wedge presentation makes it a great starter for a special occasion dinner. It is best to chill the dressing for 24 hours prior to serving.
Provided by cabanagrl
Categories Salad Green Salad Recipes
Time P1DT30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
- Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 9.1 g, Cholesterol 51.4 mg, Fat 30.6 g, Fiber 1.1 g, Protein 13.7 g, SaturatedFat 13.5 g, Sodium 892.3 mg, Sugar 5.3 g
RECIPE: CLASSIC WEDGE SALAD WITH BLUE CHEESE
Steps:
- Make the croutons: Heat the oven to 400°F. Cut the bread in medium to large cubes. Place them in a large bowl. Drizzle the oil evenly over the bread, tossing as you go. Make sure not to soak any one piece, as that will make for a soggy crouton or two and will keep the seasoning from sticking to the rest of them. (If you have an olive oil sprayer, that is ideal to get light oil coverage on all the bread.)
- Mix the thyme, white pepper, salt, and garlic together. Add this spice mix to the bread and toss to coat evenly. Spread the bread cubes in one layer on a baking pan and bake for 5 minutes. Toss the cubes, spread them out again, and return to the oven. Continue baking, stirring every 5 minutes, until the croutons are nicely browned. (Total baking time will vary depending on your oven and the type of bread you use.) Make sure to check frequently so the croutons don't burn.
- Remove the croutons from the oven and let cool. Croutons can be stored in an airtight container for up to a week.
- Make the dressing: Whisk all ingredients together until mixture is smooth and well-combined. This dressing can be made ahead and kept refrigerated until ready to use. If the dressing separates, whisk or shake to recombine.
- Cook the bacon: Spread the bacon strips on a baking sheet. Bake the bacon in the oven at 400°F for roughly 12 minutes. Remove from the oven and sprinkle the brown sugar liberally over the hot bacon and place back in the oven for 3 to 5 more minutes or until the sugar has visibly "candied" the meat. Allow to cool slightly before serving.
- The bacon can be made ahead and kept refrigerated, but warm it for a few minutes in the oven before serving.
- Assemble the salad: Cut the lettuce into two equal wedges and place on two plates. Pour enough dressing over the lettuce to get good coverage. Cut the tomato into wedges and distribute evenly between the two plates. Sprinkle the blue cheese over this and add the slivered onion, bacon or tofu, and croutons. Garnish with chives or parsley and enjoy immediately.
Nutrition Facts : SaturatedFat 26.1 g, UnsaturatedFat 0.0 g, Carbohydrate 53.1 g, Sugar 29.0 g, ServingSize Serves 2, Protein 25.5 g, Fat 84.8 g, Calories 1061 cal, Sodium 1349.4 mg, Fiber 5.7 g, Cholesterol 0 mg
BASIC BLEU CHEESE SALAD WEDGE
Here is a tasty summer salad. Crispy Iceburg Lettuce, Tomatoes, Green Onions topped with homemade Bleu Cheese Dressing. You could put any of your favorite salad toppings on this great summer salad. You will need a fork and a knife for this one.
Provided by Chef Bevier
Categories Salad Dressings
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, place all of the dressing ingredients and mix together.
- Fold in the Bleu Cheese Crumbles at the end.
- Place the Lettuce Wedges on a plate and pour some of the dressing over each wedge, top with tomatoes and Green Onion tops.
OUTBACK-STYLE BLUE CHEESE WEDGE SALAD
Much like Outback's massive steaks and famous Bloomin' Onion, this wedge salad is huge: a quarter head of lettuce loaded with blue cheese dressing, bacon and a balsamic glaze. It's not exactly an Australian classic (in fact, the founders of the chain had never been to Australia before opening the first location), but fans don't seem to mind: The salad has been a hit since it appeared on the menu eight years ago.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the dressing: Whisk the mayonnaise, vinegar, buttermilk and sugar in a small bowl. Stir in the blue cheese and season with salt and pepper. Refrigerate until chilled, about 30 minutes.
- Meanwhile, make the glaze: Combine the sugar, balsamic vinegar and 2 tablespoons water in a small nonstick skillet. Bring to a simmer over medium heat and cook, stirring occasionally, until thickened, about 5 minutes. Pour into a small bowl and let cool.
- Make the salad: Divide the iceberg wedges among plates. Spoon the dressing on top, letting it run down the sides. Drizzle all over with some of the glaze, about 1 teaspoon per wedge (you will not need all the glaze). Top with the tomatoes, red onion, bacon and blue cheese.
BALSAMIC BLEU CHEESE SALAD
So simple, but always gets raves! You can put leftover steak or roast beef over this for a quick, cool, summer dinner.
Provided by NANMURAT
Categories Salad Green Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
- In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.
Nutrition Facts : Calories 920.9 calories, Carbohydrate 14.6 g, Cholesterol 85.1 mg, Fat 84.4 g, Fiber 5 g, Protein 34.4 g, SaturatedFat 26.6 g, Sodium 1608.6 mg, Sugar 4 g
WEDGE SALAD WITH BLUE CHEESE DRESSING
A wedge salad gets the creamy treatment when topped with blue cheese dressing. Keep the dressing as a topper, or make it a dip for Buffalo wings. -Jenn Smith, East Providence, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix the first 7 ingredients. Cut lettuce into 6 wedges. To serve, top wedges with dressing, tomatoes and bacon.
Nutrition Facts : Calories 313 calories, Fat 28g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 473mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
STRAWBERRY & BLEU CHEESE SALAD
Make and share this Strawberry & Bleu Cheese Salad recipe from Food.com.
Provided by LorenLou
Categories Strawberry
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place salad ingredients in a large bowl in the order listed.
- Combine all dressing ingredients, blending until the sugar dissolves.
- When ready to serve, pour dressing over salad ingredients and toss.
Nutrition Facts : Calories 281.7, Fat 22.1, SaturatedFat 3.2, Cholesterol 6.3, Sodium 148.7, Carbohydrate 19.1, Fiber 2.5, Sugar 15.1, Protein 4.7
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