Maries Iceberg Wedge Salad Food

SUNNY'S EASY WEDGE SALAD

Steps:

• Preheat the oven to 350 degrees F. Line a sheet tray with nonstick aluminum foil.
• Place the bacon on the lined sheet tray. Sprinkle on the brown sugar and steak seasoning. Bake until crispy, 15 to 20 minutes. Allow to cool enough to touch, then chop into bite-sized pieces. Set aside.
• In a medium bowl, whisk together the balsamic and honey, parsley and thyme. Season to taste. Add the onion and tomatoes. Let sit until the tomatoes are slightly darker in color and the onions have softened slightly, 25 to 30 minutes.
• Place the wedges on plates. Top each with the onion and tomato mixture and any remaining liquid. Drizzle the wedges with the blue cheese dressing and top with the crumbled blue cheese and the bacon pieces. Serve immediately.

GRILLED WEDGE SALAD

Steps:

• Cut 1 head iceberg lettuce into 4 wedges. Brush the cut sides with olive oil and season with salt and pepper. Grill over medium-high heat until well marked, 1 to 2 minutes per cut side. Top with blue cheese dressing, chopped cherry tomatoes, chopped cooked bacon and crumbled blue cheese.

WEDGE SALAD

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.
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MARIE'S ICEBERG WEDGE SALAD

Steps:

• Divide iceberg head into 4 quarters and place each wedge on individual salad plates. Top each wedge with 1/4 cup Marie's Chunky Blue Cheese dressing. Sprinkle bacon, green onions, and tomatoes on top of each wedge.

MARIE'S ICEBERG WEDGE SALAD

Steps:

• Divide iceberg head into 4 quarters and place each wedge on individual salad plates. Top each wedge with 1/4 cup Marie's Chunky Blue Cheese dressing. Sprinkle bacon, green onions, and tomatoes on top of each wedge.

ICEBERG WEDGE SALAD WITH BLUE CHEESE DRESSING

Steps:

• Make the dressing in a medium-sized bowl by combining the buttermilk, soured cream, mayonnaise, lemon juice and 50g of the blue cheese. Season and stir through the chives. Chill until ready to serve.
• When ready to serve, pour half the dressing over the lettuce wedges and crumble over the remaining blue cheese and a scattering of walnuts. Serve the rest of the dressing on the side.

MARIE'S ICEBERG WEDGE SALAD

Steps:

• Divide iceberg head into 4 quarters and place each wedge on individual salad plates. Top each wedge with 1/4 cup Marie's Chunky Blue Cheese dressing. Sprinkle bacon, green onions, and tomatoes on top of each wedge.

EASY ICEBERG WEDGE SALAD

Steps:

• Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels. Crumble bacon and set aside.
• Combine dressing, garlic and basil in small bowl; stir well.
• Top each lettuce wedge with dressing and sprinkle with bacon and blue cheese. Garnish with shredded basil, if desired.