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
BUTTERMILK BLUE CHEESE DRESSING
My mother-in-law gave me this homemade blue cheese dressing over 30 years ago. It's a delicious salad dressing, but we also like it as a dip with corn chips. -Sharon McClatchey, Muskogee, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients. Stir in enough buttermilk to achieve desired consistency. Stir in blue cheese. Cover and store in the refrigerator. Serve with salad greens.
Nutrition Facts : Calories 132 calories, Fat 13g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 143mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
ICEBERG WEDGE WITH BUTTERMILK BLUE CHEESE DRESSING
Provided by Aaron McCargo Jr.
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slice the lettuce into thick wedges. In a medium-sized bowl, add the mayonnaise, sour cream, buttermilk, salt and pepper, to taste, hot sauce, chives, garlic, and lemon juice. Whisk together, then slowly fold in the blue cheese crumbles. Arrange the lettuce on a serving platter and drizzle with the dressing. Garnish with tomatoes, avocado, and bacon. Serve.
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
BARBECUE BACON WEDGE SALAD WITH GRILLED CORN
Steps:
- For the corn: Preheat the broiler. Line a baking sheet with foil.
- Rub the oil on the corn on the prepared baking sheet. Broil the corn, turning every few minutes, until charred on all sides, about 10 minutes. Remove the corn and let it cool slightly, then cut the kernels from the cob and set aside; discard the cob.
- For the bacon: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
- Mix the barbecue sauce, vinegar and sugar in a small bowl. Put the bacon on the prepared baking sheet and brush with a layer of the sauce. Bake, flipping and basting with more sauce every 10 minutes, until the bacon is cooked through and juicy and the sauce is sticky and dark, 45 to 55 minutes. Cut the bacon in half crosswise to yield 4 pieces.
- To assemble the salad: Arrange the wedges of lettuce on a large platter. Add the tomatoes, corn and bacon around the wedges. Season the lettuce and tomatoes with salt. Top with coarsely ground pepper. Spoon the dressing over the lettuce wedges and top with the pickled onions. Serve immediately.
- Mix the mayonnaise, buttermilk, vinegar, sugar and hot sauce in a medium bowl. Season with a pinch each of salt and pepper, then fold in the blue cheese, leaving a few lumps of cheese.
- Place the onions and peppercorns in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a medium bowl until the sugar is dissolved. Pour over the onions and refrigerate for 2 to 3 hours. The pickled onions will keep about 2 weeks in the fridge.
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.
ICEBERG WEDGES WITH BUTTERMILK BLUE CHEESE DRESSING
These delicious iceberg wedges with buttermilk blue cheese dressing make a tasy side salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Whisk together buttermilk, mayonnaise, shallot, chives, lemon juice, coarse salt, pepper, and celery salt in a small bowl. Fold in blue cheese. Cover with plastic wrap, and refrigerate until cold, about 30 minutes.
- Place each wedge of lettuce on an individual plate. Drizzle each wedge with dressing and garnish with tomatoes, if desired.
WEDGE SALAD
The beauty of a wedge salad is in its simplicity, and this modernized recipe amplifies each element of the steak-house starter to cool, crunchy, super-satisfying effect. This summer, dig into crisp lettuce, sweet tomatoes, savory bacon, and tangy blue-cheese dressing.
Provided by Sarah Carey
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Whisk together sour cream, mayonnaise, buttermilk, and lemon juice in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper. Cover and refrigerate at least 30 minutes (and up to 3 days) to allow the flavors to really meld.
- Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard.
- Halve cherry tomatoes (if using beefsteak, halve and squeeze out some seeds beforehand, so it's not watery, then cut into bite-size pieces). Season with salt and pepper; let stand 5 minutes. Cut lettuce through its core into 4 wedges; place each one on a plate. Spoon dressing on top and sprinkle with bacon, tomatoes, remaining 1/4 cup blue cheese, and more chives.
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