CLASSIC WEDGE SALAD WITH BLUE CHEESE DRESSING
Wedge salad with blue cheese dressing is such a classic! Made with iceberg lettuce, crispy bacon, cherry tomatoes, and homemade blue cheese dressing.
Provided by Sheryl Julian
Categories Salad Side Dish Comfort Food Quick and Easy
Time 15m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 210 kcal, Carbohydrate 7 g, Cholesterol 34 mg, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, Sodium 467 mg, Sugar 5 g, Fat 17 g, ServingSize Makes 6 servings, UnsaturatedFat 0 g
CRUNCHY ICEBERG SALAD WITH CREAMY BLUE CHEESE
Steps:
- For the dressing, place 4 ounces of blue cheese in a small bowl and microwave for 15 seconds, until it begins to melt. Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. Set aside or refrigerate until ready to use.
- For the salad, combine the celery, radishes, and scallions in a bowl. Slice the whole head of lettuce across to make four 3/4-inch-thick round disks and place each on a dinner plate. Spoon the dressing on the lettuce and sprinkle on a quarter of the vegetable mixture. Distribute the remaining crumbled blue cheese on the salads, sprinkle with fleur de sel and pepper, and serve.
OUTBACK-STYLE BLUE CHEESE WEDGE SALAD
Much like Outback's massive steaks and famous Bloomin' Onion, this wedge salad is huge: a quarter head of lettuce loaded with blue cheese dressing, bacon and a balsamic glaze. It's not exactly an Australian classic (in fact, the founders of the chain had never been to Australia before opening the first location), but fans don't seem to mind: The salad has been a hit since it appeared on the menu eight years ago.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
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 BUTTERMILK-BLUE CHEESE DRESSING
Provided by Amanda Hesser
Categories salads and dressings, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a medium skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels, reserving the skillet with bacon fat. Brush bread slices on both sides with bacon fat. Place bread on a baking sheet, and bake until golden brown, turning once, about 5 minutes a side. Remove from oven, and reserve.
- In a small bowl, combine buttermilk, cheese, lemon juice, vinegar, shallots, parsley and cayenne. Whisk to blend. Season to taste with salt and pepper.
- On each of 6 plates, place 2 slices of bread. Arrange a lettuce wedge on top of each bread slice.
- Pour dressing over the wedges. Sprinkle with bacon and scallions. Serve.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 707 milligrams, Sugar 7 grams, TransFat 0 grams
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
DESSERT WALDORF SALAD WITH ROQUEFORT
Steps:
- Put 4 serving plates in the refrigerator to chill.
- In a large bowl, whisk the apple juice concentrate, lemon juice, sour cream and salt. Add the apples, fennel, raisins, walnuts, mint and Roquefort and toss gently just until combined. Divide on serving plates. Just before serving, toast the bread and cut each slice diagonally into quarters. Arrange around the salads and serve immediately.
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.
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
WEDGE SALADS WITH BACON AND BLUE CHEESE
We still order old-school wedge salads regularly when we eat out! The combo of cool crispy lettuce, smoky bacon and tangy blue cheese and tomatoes is kinda perfect. We wanted to do this dish one better by adding a hard-cooked egg for a little more protein and color.
Provided by Jet Tila
Categories side-dish
Time 20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Put the iceberg wedges onto 2 chilled plates, 1 wedge per person. Sprinkle with the tomatoes, blue cheese and bacon. Divide the egg quarters between the plates. Drizzle with the Blue Cheese Dressing. Serve immediately.
- In a small bowl, mash the cheese and buttermilk together with a fork until the mixture resembles large-curd cottage cheese. Stir in the sour cream, mayonnaise, vinegar, sugar and garlic powder until well blended. Season to taste with salt and pepper. Makes about 1 2/3 cups.
THE ROUQEFORT BLUE CHEESE WEDGE SALAD
Crumbled Roquefort Blue Cheese Iceberg Lettuce Wedge with Brandywine Heirloom Tomatoes, fine herbs and a Hass Avocado.
Provided by Potagekempcc
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine Roquefort dressing, fine herbs in a bowl and stir. Season with fine sea salt and white pepper to taste.
- Assemble the salad.
- Place Iceberg lettuce wedges on chilled salad plates. Place 4 quartered Brandywine Tomatoes on each salad. Divide cucumbers and bell peppers around wedges.
- Pour Roquefort dressing over wedges and top with crumbled roquefort cheese. Place avocado slices on top.
- Garnish the salad with Fresh Fine Herbs.
Nutrition Facts : Calories 111.4, Fat 5.8, SaturatedFat 0.8, Sodium 22.5, Carbohydrate 14.8, Fiber 5.3, Sugar 4.6, Protein 3.7
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