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
WEDGE SALAD WITH BLUE CHEESE RANCH AND BALSAMIC REDUCTION (OUTBACK COPYCAT)
Steps:
- Add all of the dressing ingredients to a medium bowl and whisk until well combined. Add milk to reach desired consistency. Best if chilled at least 30 minutes. Can be made days in advance and refrigerated in an airtight container.
- Note: Make just before serving or Reduction will thicken too much.
- Add 1/2 cup balsamic vinegar and 2 tablespoons brown sugar to a small saucepan. Bring to a boil then reduce to a simmer just until the consistency of syrup (it will thicken upon standing). Remove from heat. If Reduction thickens before you use it, then stir in a little water and reheat in the pan.
- Add wedges to individual plates and top with desired amount of Blue Cheese Ranch followed by tomatoes, onions, corn and bacon. Drizzle with balsamic reduction. Garnish with additional blue cheese if desired.
ICEBERG WEDGE SALAD WITH BLUE CHEESE DRESSING
A crisp salad with tangy blue cheese dressing, crumbled cheese and crunchy toasted walnuts - a great accompaniment to steak
Provided by Chelsie Collins
Categories Side dish, Starter
Time 10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 516 calories, Fat 46 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium
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
ICEBERG WEDGE WITH WARM BACON AND BLUE CHEESE DRESSING
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
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.
STEAKHOUSE STYLE WEDGE SALAD
Some steakhouse wedge salads are very simple and are just topped with blue cheese dressing and bacon. I went the extra mile. My wedge salad is topped with maple toasted walnuts, thick cut bacon, grape tomatoes, caramelized shallots, and homemade chunky blue cheese dressing. The end result is an irresistible wedge salad that your family will love.
Provided by Kit
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- Heat your oven to 375 degrees. Place the bacon on an aluminum foil-lined baking sheet, and bake until crispy. This will take about 15 minutes. Place the bacon on a paper towel to blot any excess grease.
- While the bacon is cooking, prepare the shallots and walnuts. Slice the shallots without making them too thin. Melt 1 tablespoon of butter in a skillet over medium heat. Once melted, add the shallot. Season with salt, and let saute for 1 minute. Then add the white wine, and let saute for about 5-6 minutes, until the white wine has been absorbed and the shallots have a light golden color. Set aside.
- Rinse the lettuce, and then slice it into four evenly sized wedges. Place on a towel to soak up any excess water.
- To toast the walnuts, melt a teaspoon of butter in a skillet over medium heat. Once the butter melts add the walnuts and toss in the butter. Add the maple syrup and a sprinkle of salt, and stir. Let the walnuts cook for about 2 minutes, until they start to smell toasted.
- Now that the bacon, shallots, and walnuts are ready it is time to assemble the salads. Place the wedges of lettuce on plates. Spoon blue cheese dressing over the wedges. Chop or crumble the bacon and add it on top of the wedge. Then add the tomatoes, shallots, walnuts, and crumbled blue cheese. Serve immediately.
WEDGE SALAD RECIPE
This classic Wedge Salad recipe is the perfect side dish for your next meal!
Provided by Blair Lonergan
Categories Salad
Time 15m
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together mayonnaise, sour cream, Worcestershire sauce, vinegar, parsley, chives and dill. Add buttermilk until the dressing reaches desired consistency. Season with salt and pepper, to taste.
- Cut the lettuce into 4-6 wedges, depending on how large you like each serving.
- Place each wedge on individual plates. Generously drizzle with dressing. Sprinkle chopped bacon, onion, tomatoes, cheese and parsley over top.
Nutrition Facts : ServingSize 1 wedge salad with about 2 tablespoons of dressing, Calories 251.7 kcal, Carbohydrate 6 g, Protein 7.1 g, Fat 22.6 g, SaturatedFat 7.5 g, Cholesterol 26.2 mg, Sodium 488.8 mg, Fiber 1.3 g, Sugar 3.8 g, UnsaturatedFat 2.1 g
ICEBERG WEDGE BLUE CHEESE BACON & TOMATO SALAD
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
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.
WEDGE SALAD WITH BLUE CHEESE AND BACON
Try a supper club favorite of Wedge Salad with Blue Cheese and Bacon! Nothing beats crispy wedges topped with creamy, smoky dressing and bacon. Make this Wedge Salad with Blue Cheese and Bacon next time you need some crunch!
Provided by My Food and Family
Categories Cheese
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Mix mayo, buttermilk and vinegar in medium bowl; stir in cheese and half the bacon.
- Place 1 lettuce wedge on each of 4 plates; top with mayo mixture, tomatoes, onions and remaining bacon.
- Season with pepper.
Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 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.
WEDGE SALAD WITH CRISPY BACON AND BLUE CHEESE DRESSING
Steps:
- Mash up 1/2 cup of the blue cheese in a bowl until smooth; add the mayonnaise, yogurt, lemon juice and Dijon mustard and mix until combined. Season to taste with salt and pepper. If the dressing is too thick for your taste, add a bit of buttermilk or water to thin down. Cover and refrigerate until ready to use.
- Lay the iceberg wedges on a platter or one on each individual plate.
- Top with a generous drizzle of dressing, then sprinkle with the cherry tomatoes and the remaining 1/2 cup blue cheese. Top each with strip of crispy bacon.
WEDGE SALAD WITH BLUE CHEESE, CRANBERRY ALMONDS, AND BACON
Sweet cranberries and almonds with smoky bacon add a pretty and flavorful twist to this classic salad.
Provided by Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- 1) Arrange lettuce wedges on four salad plates; drizzle with dressing.
- 2) Top with Almond Accents and bacon.
WEDGE SALAD
This wedge salad recipe is chunks of iceberg lettuce topped with homemade blue cheese dressing, bacon, tomatoes and chives. A classic salad that's easy to make, yet elegant enough to serve to company.
Provided by Sara Welch
Categories Salad
Time 16m
Number Of Ingredients 16
Steps:
- Place all the ingredients in a bowl and stir to combine. Refrigerate until ready for use.
- Arrange the iceberg wedges on 4 plates. You can chill the plates for an extra special presentation.
- Drizzle the dressing over each wedge. Top the wedges with bacon, tomato and blue cheese.
- Sprinkle with chives, then serve immediately. Top with a little freshly ground black pepper if desired.
Nutrition Facts : Calories 375 kcal, Carbohydrate 9 g, Protein 12 g, Fat 26 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 65 mg, Sodium 677 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
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From bonappetit.com
5/5 (5)Estimated Reading Time 1 minServings 4
- Mix blue cheese, mayonnaise, sour cream, buttermilk, lemon juice, poppy seeds, garlic powder, hot sauce, onion powder, pepper, and celery seeds in a medium bowl. Season with salt, and more lemon juice if needed.
- Toast minced garlic, minced onion, poppy seeds, and sesame seeds in a medium skillet over medium heat, tossing constantly, until golden brown, 3–5 minutes (watch carefully; you don’t want to let mixture toast too much or garlic will be bitter). Immediately spread out on a rimmed baking sheet and let cool.
- Cook bacon in same skillet over medium-high heat, turning occasionally, until brown and crisp, 6–8 minutes. Transfer to paper towels to drain.
FULLY LOADED WEDGE SALAD - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.4/5 (88)Category Lunch, Salad, Side DishCuisine American
- Put the dressing ingredients together in a small food processor and process briefly until combined, but still lumpy. Add salt and fresh cracked black pepper to taste, and add more milk if you'd like a thinner dressing. Add more lemon juice if you like.
- Wash and dry your head of lettuce. Remove any loose or browned leaves. Slice the head in half, through the core. Slice each half into 3 wedges, so you have a total of 6 wedges. Remove any bit of core from the bottom of each wedge. Do this shortly before serving your salad, because the lettuce can start to turn brown once cut.
- Arrange your lettuce on a platter and drizzle each wedge with a little of the dressing. Scatter the toppings on top of the wedges and all around them.
CLASSIC WEDGE SALAD - PINCH AND SWIRL
From pinchandswirl.com
Ratings 9Calories 271 per servingCategory Salad
- To make the dressing, add sour cream, garlic, two ounces of the blue cheese, and lemon juice to a small bowl. Use a fork to combine the ingredients, smashing the blue cheese crumbles against the side of the bowl to infuse the sour cream with flavor.
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Cuisine AmericanCategory Appetizer, SaladServings 4
- Make the blue cheese dressing by whisking together all of the dressing ingredients, above. Chill in the refrigerator for at least 30 minutes, preferably overnight.
- Cook the bacon according to your preferred method (see recipe notes, above). Cool to room temperature and break or slice into pieces.
- Slice the very end of the iceberg stump from the head of lettuce, making sure to keep enough stump intact to keep the lettuce together. Remove the ragged outer leaves.
- Slice the head of lettuce in half through the center of the stump. Slice each half into two wedges, again through the stump.
WEDGE SALAD - THE COZY COOK
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5/5 (1)Total Time 25 minsCategory SaladCalories 391 per serving
- Cut the Lettuce: Begin by slicing the head of iceberg lettuce in half, then cut each half in half. You'll end up with four quarters, one quarter per salad.
- Clean the Lettuce: Dilute fruit/vegetable wash with water in a bowl as instructed on the bottle. Carefully lower the lettuce into the bowl and soak for a few seconds. Rinse the lettuce with cold water and pat gently with paper towels to dry.
- Assemble the Salad: Place each lettuce wedge on a plate, rounded side down. Drizzle each with blue cheese dressing and sprinkle with toppings.
- Serve immediately and enjoy! You may also chill the assembled salads in the fridge for up to 30 minutes prior to servings.
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From foodologygeek.com
Ratings 2Category SaladCuisine AmericanTotal Time 20 mins
- Start by frying up about 6 slices of bacon. I usually dice the bacon before I fry it. Just remember to cook it slow and low.
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DECONSTRUCTED WEDGE SALAD WITH HOMEMADE BLUE CHEESE ...
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- Mix all of the ingredients for the dressing together in a medium bowl and set aside (it's best to do this at least a couple of hours in advance and refrigerate to let the flavors marry together).
- Top the lettuce with the blue cheese dressing. The dressing is thick, so try your best to evenly distribute it across the surface.
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- Preheat oven to 425F. Line a baking sheet with foil and arrange the bacon on the sheet. Once the oven is hot, put the bacon in the oven for 8 minutes. Turn the baking sheet around and time the bacon for 5 more minutes. If your bacon is not crisp enough yet, add 2 more minutes.
- Take the bacon out and transfer it to a paper towel lined plate. When cool enough, crumble it up.
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WEDGE SALAD WITH BACON, BLUE CHEESE AND BALSAMIC • …
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4.8/5 (13)
- Remove core from lettuce. Cut lettuce head in half, then cut each half into quarters. Place on serving tray (or individual plates).
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- Melt butter in a large skillet over medium-high heat. Add sourdough cubes; cook and stir until cubes are lightly browned on all sides. Remove from skillet and reserve.
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- Add all ingredients to a small mason jar. Shake well to combine and season to taste with salt and pepper.
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- Combine the brown sugar and balsamic vinegar in a small saucepan. Stir over medium heat for 4-6 minutes, or until thick and syrupy. Remove from heat to cool.
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- Set a wire rack over a foil-lined baking sheet. Add the bacon slices to the wire rack and transfer to the oven. Roast for 8-10 minutes, until crisp. Drain on paper towels and when cool, chop into pieces.
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- Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes, or can be made several days in advance.
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- Place iceberg lettuce wedges on a large platter and scatter with sliced onion, tomatoes and bacon pieces.
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- Remove any brown or wilted leaves from the head of lettuce. Cut the core from the bottom and slice the iceberg into 4 quarters. Wash each quarter, gently rinsing between the layers. Dry well.
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