LITTLE WEDGE SALAD WITH SOUR CREAM DRESSING
Get rid of the extraneous ingredients in a classic wedge for a salad that sparks joy: crunchy iceberg, creamy avocado, and a rich, tangy dressing.
Provided by Molly Baz
Categories Bon Appétit Salad Salad Dressing Lettuce Avocado Chive Sour Cream Mayonnaise Lemon Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the Sour Cream Dressing:
- Whisk sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl to combine.
- Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
- For the salad:
- Trim root end of lettuce; discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter crosswise into 3" pieces. Without separating wedges into leaves, transfer to a large platter. Tuck avocado pieces among lettuce and drizzle lemon juice over; season with salt.
- Spoon half of dressing over salad and top with chives; season with pepper. Serve with remaining dressing alongside.
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 CREAMY CARAMELIZED ONION DRESSING
Provided by Trisha Yearwood
Categories side-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Place the Caramelized Onion Dip in a blender. Add the buttermilk, parsley, 1/2 teaspoon salt and some pepper and blend until smooth. Season with additional salt and pepper, if necessary.
- Drizzle over the iceberg wedges. Serve immediately.
- Heat the butter and olive oil in a heavy medium saucepan over medium-high heat. Add the onions and sugar. Cook, stirring constantly, until soft and golden brown, 15 to 20 minutes. Season with salt. Stir in the vinegar and simmer until the mixture is dry. Add the hot sauce if using. Remove the mixture from the heat and allow the onions to cool slightly.
- Mix the cream cheese until smooth in a large bowl. Fold in the sour cream and caramelized onions. Season with salt and pepper. Garnish with chives if using. Can be eaten warm or transferred to the refrigerator to be eaten cold.
WEDGE SALAD WITH HOMEMADE FRENCH DRESSING
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Remove the outside leaves from the lettuce and cut in half. Remove the core and slice the halves in half again, making 4 wedges and wash thoroughly. Drizzle with Creamy French Dressing and sprinkle the tomato halves and bacon over the salad.
- Combine the first 8 ingredients in a small bowl. Add the oil slowly while whisking constantly. Season, to taste, with salt and pepper.
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
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4.4/5 (18)Author Molly BazServings 4Estimated Reading Time 2 mins
- Whisk sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl to combine.
- Trim root end of lettuce; discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter crosswise into 3" pieces. Without separating wedges into leaves, transfer to a large platter. Tuck avocado pieces among lettuce and drizzle lemon juice over; season with salt.
- Spoon half of dressing over salad and top with chives; season with pepper. Serve with remaining dressing alongside.
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