Layered Blue Cheese Bacon And Iceberg Salad Food

ICEBERG WEDGE WITH WARM BACON AND BLUE CHEESE DRESSING

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing image

Categories Cheese Leafy Green Onion Pork Appetizer Quick & Easy Mayonnaise Blue Cheese Lemon Bacon Spring Summer Lettuce Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk (optional)
1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

Steps:

Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)
Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

ICEBERG WEDGE BLUE CHEESE BACON & TOMATO SALAD

Iceberg Wedge Blue Cheese Bacon & Tomato Salad image

I first tried a salad like this in a restaurant. I think my homemade version is much better. Hat's off to Luby for the outstanding recipe for Blue Cheese Dressing which is the only one I will eat now. I copied the recipe verbatim, and included all steps in making the dressing straight from Luby's recipe, #55514. This is my favorite salad in the summertime, reminds me of a BLT without the bread.

Provided by The Big Cheese

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 cup mayonnaise
1 cup sour cream
1/2 cup buttermilk
1/2 teaspoon white pepper
2 tablespoons grated onions
4 dashes Tabasco sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash cayenne pepper
1 teaspoon minced garlic
2 teaspoons sugar
6 ounces crumbled blue cheese
1 head iceberg lettuce
8 slices bacon, cooked and crumbled
1 large tomatoes, chopped with seeds removed
8 ounces crumbed blue cheese
salt and pepper

Steps:

To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
Add remaining ingredients mixing thoroughly.
Must refrigerate for 24 hours before serving for best flavor.
For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
Serve nice and cold, adding salt and pepper to taste.

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