Wedge Salad

This Wedge Salad is a great side dish for dinner. A big wedge of Iceberg Lettuce topped with tomatoes, red onions and bacon and served with a homemade Blue Cheese dressing.

Prep Time15

Cook Time0

Course: Appetizer, Salads, Side, Side Dish

Cuisine: American, Appetizers, Salad

Keyword: Wedge Salad

Servings:

Author: Jennie Duncan

Ingredients

Blue Cheese Dressing:

½ Sour Cream
¼ Cup Mayonnaise
¼ Cup Milk
1 Teaspoon Dijon Mustard
⅛ Teaspoon Onion Powder
⅛ Teaspoon Garlic Powder
Salt and Pepper to Taste
¼ Cup Blue Cheese Crumbles

Salad:

1 Head Iceberg Lettuce
½ Cup Cherry Tomatoes
¼ Cup Bacon Bits
¼ Cup Red Onion (thinly sliced)

Instructions

To make the dressing whisk together the sour cream, mayonnaise, milk, Dijon mustard, onion powder, garlic powder, salt, and pepper. Then stir in the blue cheese.
Prepare the lettuce by removing the browned end and cutting into four wedges.
Top the wedges with the blue cheese dressing, tomatoes, onions, bacon bits, extra blue cheese, and pepper if desired.

Notes

What else can you add to the Wedge Salad?

This Wedge Salad is pretty basic, but you can add other toppings to make the salad bigger. Some toppings you may like are walnuts, almonds, croutons, or green onions.

How to store leftovers:

Store leftover dressing in the refrigerator for one week in an air-tight container. I recommend only preparing enough of the veggies for however many salads you plan on making. Keep the leftover veggies in the refrigerator until you need them.

Nutrition