Classic Wedge Salad Food

WEDGE SALAD

Wedge Salad image

Provided by Food Network Kitchen

Time 20m

Yield Yield:

Number Of Ingredients 0

Ingredients

Steps:

Puree 1 cup each mayo and blue cheese with 1/2 cup buttermilk, 1 shallot, lemon zest, Worcestershire sauce, parsley, salt and pepper. Drizzle over iceberg wedges; top with egg mimosa (See No. 42) and crumbled bacon.
See all 50 Simple Salads

CLASSIC WEDGE SALAD

Classic Wedge Salad image

This classic and simple wedge salad is crisp and refreshing. A cold wedge of iceberg lettuce topped with a homemade creamy blue cheese dressing, bacon crumbles, diced tomato and chives. Perfect as a side dish for any meal or as a lunch!

Provided by Serene

Categories Salad

Time 25m

Number Of Ingredients 6

Ingredients

1 head iceberg lettuce
4 slices bacon ( cooked & crumbled)
1 cup cherry tomatoes (diced)
1 tbsp chives (diced)
1 cup blue cheese dressing
¼ cup blue cheese crumbles

Steps:

Prepare the lettuce by removing the outer leaves, chop the head of lettuce in half and then half again, making 4 wedges. Cut the end to remove the stem.
Plate the wedges and top with the blue cheese dressing, bacon crumbles, tomato, chives, and additional blue cheese crumbles.
Serve cold and enjoy!

Nutrition Facts : ServingSize 1, Calories 361 kcal, Fat 32 g, SaturatedFat 12 g, Carbohydrate 4 g, Protein 13 g, Cholesterol 63 mg

WEDGE SALAD

Wedge Salad image

Provided by Food Network

Categories side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

Ingredients

4 slices applewood-smoked bacon
1 large head iceberg lettuce, cored and sliced into 6 equal wedges
2 medium tomatoes, diced
2 small red onions, thinly sliced
3 tablespoons finely chopped chives
1 1/2 cups buttermilk
1/3 cup sour cream
2 tablespoons chopped chives
2 tablespoons mayonnaise
2 tablespoons chopped fresh parsley
1 teaspoon lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 cloves garlic, finely minced
2 scallions, finely chopped

Steps:

For the salad: Preheat the oven to 400 degrees F.
Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.
For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).
Assembly: Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives.
Any leftover dressing can be refrigerated for up to 1 week.

CLASSIC BACON ICEBERG WEDGE SALAD

Classic Bacon Iceberg Wedge Salad image

Make and share this Classic Bacon Iceberg Wedge Salad recipe from Food.com.

Provided by FARMER JOHN LA

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup mayonnaise
1/3 cup sour cream
1/4 cup buttermilk
2 tablespoons whole milk
1 tablespoon white wine vinegar
1/4 teaspoon black pepper
4 ounces crumbled blue cheese
4 eggs
6 slices of classic bacon
1 1/2 cups breadcrumbs
1 head iceberg lettuce, cut into 6 wedges

Steps:

In a medium bowl, whisk together the mayo, sour cream, buttermilk, whole milk, white wine vinegar and black pepper until smooth and creamy. Fold in the blue cheese. Cover and refrigerate until you are ready to serve.
Bring a large pot of water to a boil. Add the eggs and cook for 6-7 minutes for a soft-boiled egg. Remove from heat and transfer immediately to an ice bath. Once cool, peel and cut them in half. Set aside.
Preheat your grill or grill pan over medium-high heat. If using a regular grill, place a large cast iron skillet directly on the flame to heat up. Once heated up, add the bacon slices and cook, turning occasionally until crisp. Remove from heat and chop.
Assemble your iceberg wedge salads by layering crispy bacon, toasted bread crumbs, and eggs on top of the wedges. Drizzle with blue cheese dressing and sprinkle with black pepper. Serve immediately.

Nutrition Facts : Calories 302.4, Fat 16.6, SaturatedFat 7.7, Cholesterol 151.2, Sodium 607.8, Carbohydrate 24, Fiber 2.3, Sugar 4.8, Protein 14.3

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