Wedge Salad With Blue Cheese Dressing Food

WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING

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.

WEDGE SALAD WITH BLUE CHEESE DRESSING

Steps:

• In a small bowl, mix the first 7 ingredients. Cut lettuce into 6 wedges. To serve, top wedges with dressing, tomatoes and bacon.

LETTUCE WEDGES WITH BLUE CHEESE DRESSING

Steps:

• In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion powder. Whisk the mixture together until smooth. Add the cheese and mix just until blended. Chill in an airtight container in the refrigerator at least 2 hours before serving.
• Core and quarter each head of lettuce. Serve a generous dollop of dressing over each lettuce wedge and top with the bacon and tomato. Season with pepper.

OUTBACK-STYLE BLUE CHEESE WEDGE SALAD

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.

CLASSIC WEDGE SALAD WITH BLUE CHEESE DRESSING

Steps:

• Assemble the salads: Arrange the wedges on 6 salad plates. Spoon some dressing over the wedges. Sprinkle with bacon, tomatoes, and chives. Serve immediately.

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

Steps:

• 1) Arrange lettuce wedges on four salad plates; drizzle with dressing.
• 2) Top with Almond Accents and bacon.

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.

WEDGE SALAD WITH BLUE CHEESE DRESSING AND SPICY BEER NUTS

Steps:

• To make the dressing:.
• Put 1 bottle of beer in a small saucepan and bring to a boil. Reduce heat to medium and let it simmer until the beer is reduced by half. In a mixing bowl, put the mayonnaise, sour cream and crumbled cheese. Add 1/3 cup of the reduced beer, lemon juice, salt, and pepper, to taste. Mix well with a fork, leaving it lumpy.
• To make the nuts:.
• Toast the pecan halves in a medium-size, dry, nonstick pan until barely toasted, giving them a stir occasionally. Don't let them burn. Add a jolt, about 1/4 cup of reduced beer, the sugar, salt and chili powder. Let it bubble up, and reduce to lose the liquid and glaze the nuts. When the pan is dry and all the liquid has been absorbed or evaporated, take the pan off the heat.
• Lay in one layer to cool. They will be slightly sticky, but will crisp up a bit as they cool.
• From a head of Iceberg Lettuce, remove any wilted leaves on the outside, and remove the core, then slice the head into 4 equal wedges.
• Drizzle the dressing over the Iceberg lettuce wedge. Put some large chunks of Stilton on top and finish the garnish with the Spicy Beer Nuts.
• Homemade Mayonnaise:.
• Put the eggs and mustard in a food processor. While running the machine, slowly drizzle in the oil until it gets very thick. Add some water, and then continue with the oil. Shift back and forth between the oil and water. When all is added, add the lemon zest, lemon juice, salt, and pepper, to taste. Set aside.