Wedge Salad with Blue Cheese Dressing Recipe

Iceberg lettuce: A crisp and refreshing base for the salad, cut into wedges.

Bacon: Adds a savory and crunchy element when cooked and crumbled.

Cherry tomatoes: Provide a burst of sweetness and color.

Red onion: Adds a sharp, tangy flavor when thinly sliced.

Mayonnaise: Forms the creamy base of the blue cheese dressing.

Sour cream: Adds tanginess and creaminess to the dressing.

Blue cheese: Crumbled into the dressing for a rich, tangy flavor.

Lemon juice: Adds a fresh, acidic note to the dressing.

Garlic: Minced to add a subtle, aromatic flavor to the dressing.

Salt: Enhances the overall flavor of the dressing.

Pepper: Adds a touch of heat and depth to the dressing.

To achieve the perfect crispy bacon, cook it in the oven on a wire rack placed over a baking sheet. This allows the fat to drip away, ensuring even cooking and crispiness. For an extra burst of flavor, consider adding a pinch of smoked paprika to the blue cheese dressing. This will add a subtle smokiness that complements the bacon and blue cheese beautifully.

• iceberg lettuce - Substitute with romaine lettuce: Romaine lettuce provides a similar crunch and can hold the dressing well.

• cooked and crumbled bacon - Substitute with turkey bacon: Turkey bacon is a leaner option and still offers a smoky flavor.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture.

• thinly sliced red onion - Substitute with shallots: Shallots offer a milder flavor and can be a good alternative to red onions.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and adds a tangy flavor while being lower in fat.

• sour cream - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and creaminess of sour cream.

• crumbled blue cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and a strong, tangy flavor.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and can enhance the dressing's flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor without the need for fresh garlic.

• salt and pepper - Substitute with herb seasoning blend: An herb seasoning blend can add more depth of flavor while still providing the necessary seasoning.

• To keep your wedge salad fresh, store the iceberg lettuce wedges separately from the blue cheese dressing and toppings. Wrap each wedge in plastic wrap or place them in an airtight container. This will prevent the lettuce from wilting and keep it crisp.

• Store the blue cheese dressing in a sealed container in the refrigerator. It will stay fresh for up to a week. Before using, give it a good stir to ensure the ingredients are well combined.

• Keep the crumbled bacon in a separate airtight container in the fridge. This will maintain its crispiness. If it loses its crunch, you can reheat it in a skillet for a few minutes.

• For the cherry tomatoes and red onion, store them in separate containers in the refrigerator. This will keep them fresh and prevent the flavors from mingling too much.

• If you need to freeze the blue cheese dressing, pour it into a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to three months. Thaw it in the refrigerator overnight and stir well before using.

• Avoid freezing the iceberg lettuce and cherry tomatoes, as they do not freeze well and will become mushy upon thawing.

• When ready to serve, assemble the wedge salad by placing the lettuce wedges on plates, adding the toppings, and drizzling with the blue cheese dressing. This method ensures the freshest and most flavorful salad experience.

• Separate the iceberg lettuce wedges from the toppings. This prevents the lettuce from becoming soggy during reheating.
• Place the bacon in a skillet over medium heat. Cook until crispy, about 2-3 minutes, then set aside on a paper towel to drain excess grease.
• For the cherry tomatoes and red onion, you can either leave them at room temperature or give them a quick sauté in the same skillet used for the bacon, just until they are slightly warmed.
• Warm the blue cheese dressing gently in a small saucepan over low heat, stirring occasionally. Be careful not to overheat, as this can cause the dressing to separate.
• Reassemble the salad by placing the iceberg lettuce wedges on plates, then topping with the reheated bacon, cherry tomatoes, and red onion slices.
• Drizzle the warmed blue cheese dressing over the salad wedges.
• Serve immediately to enjoy the crispness of the lettuce and the warmth of the toppings.

• Knife: For cutting the iceberg lettuce into wedges and slicing the red onion thinly.

• Cutting board: To provide a stable surface for cutting the lettuce and onion.

• Plates: For arranging the lettuce wedges and serving the salad.

• Mixing bowl: To combine the mayonnaise, sour cream, blue cheese, lemon juice, minced garlic, salt, and pepper for the dressing.

• Whisk: To stir and blend the dressing ingredients thoroughly.

• Measuring cups: For accurately measuring the mayonnaise, sour cream, and blue cheese.

• Measuring spoons: For measuring the lemon juice, salt, and pepper.

• Garlic press: To mince the garlic clove efficiently.

• Spoon: For drizzling the dressing over the salad wedges.

• Bacon crisper or skillet: For cooking the bacon slices until crispy.

• Paper towels: To drain the cooked bacon and remove excess grease.

• Small bowl: To hold the crumbled bacon until ready to use.

Prepare ingredients in advance: Cook and crumble the bacon ahead of time. Slice the red onion and halve the cherry tomatoes the night before.

Use pre-made dressing: If you're in a rush, consider using a store-bought blue cheese dressing to save time.

Batch process: Cut the iceberg lettuce into wedges all at once and store them in an airtight container in the fridge.

Minimize dishes: Mix the dressing in a jar with a lid. Shake to combine and pour directly over the salad, reducing cleanup time.