Wedge Salads With Bacon And Blue Cheese Recipes

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WEDGE SALAD WITH CRISPY BACON AND BLUE CHEESE DRESSING



Wedge Salad with Crispy Bacon and Blue Cheese Dressing image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 cup crumbled blue cheese
1/2 cup mayonnaise
1/2 cup full-fat Greek yogurt or sour cream
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Fine sea salt and freshly cracked black pepper
Buttermilk or water, for thinning, optional
1 head iceberg lettuce, cored and cut into 4 wedges
8 cherry tomatoes, cut in half
4 strips crispy cooked bacon

Steps:

  • Mash up 1/2 cup of the blue cheese in a bowl until smooth; add the mayonnaise, yogurt, lemon juice and Dijon mustard and mix until combined. Season to taste with salt and pepper. If the dressing is too thick for your taste, add a bit of buttermilk or water to thin down. Cover and refrigerate until ready to use.
  • Lay the iceberg wedges on a platter or one on each individual plate.
  • Top with a generous drizzle of dressing, then sprinkle with the cherry tomatoes and the remaining 1/2 cup blue cheese. Top each with strip of crispy bacon.

WEDGE SALADS WITH BACON AND BLUE CHEESE



Wedge Salads with Bacon and Blue Cheese image

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

2 wedges cut from a large cored head iceberg lettuce (see Cook's Note)
1/4 cup grape tomatoes, halved
2 ounces blue cheese, preferably a mild one (see Cook's Note), crumbled
2 strips cooked bacon, crumbled
2 peeled hard-cooked large egg, quartered
1/4 cup Blue Cheese Dressing, recipe follows
4 ounces blue cheese
1/2 cup buttermilk
1/2 cup sour cream
1/4 cup mayonnaise
4 teaspoons white wine vinegar
1/2 teaspoon granulated sugar
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper

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.

WEDGE SALAD WITH BLUE CHEESE AND BACON



Wedge Salad with Blue Cheese and Bacon image

Try a supper club favorite of Wedge Salad with Blue Cheese and Bacon! Nothing beats crispy wedges topped with creamy, smoky dressing and bacon. Make this Wedge Salad with Blue Cheese and Bacon next time you need some crunch!

Provided by My Food and Family

Categories     Cheese

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/2 cup buttermilk
1 tsp. HEINZ Red Wine Vinegar
1/4 cup KRAFT Natural Blue Cheese Crumbles
4 slices cooked OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon, coarsely chopped, divided
1 small head iceberg lettuce, cut lengthwise into 4 wedges
1 tomato, chopped
1/4 cup chopped red onions
freshly ground black pepper to taste

Steps:

  • Mix mayo, buttermilk and vinegar in medium bowl; stir in cheese and half the bacon.
  • Place 1 lettuce wedge on each of 4 plates; top with mayo mixture, tomatoes, onions and remaining bacon.
  • Season with pepper.

Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

ICEBERG WEDGE WITH WARM BACON AND BLUE CHEESE DRESSING



Iceberg Wedge with Warm Bacon and Blue Cheese Dressing image

Categories     Cheese     Leafy Green     Onion     Pork     Appetizer     Quick & Easy     Mayonnaise     Blue Cheese     Lemon     Bacon     Spring     Summer     Lettuce     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk (optional)
1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

Steps:

  • Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)
  • Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

ICEBERG WEDGE BLUE CHEESE BACON & TOMATO SALAD



Iceberg Wedge Blue Cheese Bacon & Tomato Salad image

I first tried a salad like this in a restaurant. I think my homemade version is much better. Hat's off to Luby for the outstanding recipe for Blue Cheese Dressing which is the only one I will eat now. I copied the recipe verbatim, and included all steps in making the dressing straight from Luby's recipe, #55514. This is my favorite salad in the summertime, reminds me of a BLT without the bread.

Provided by The Big Cheese

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup mayonnaise
1 cup sour cream
1/2 cup buttermilk
1/2 teaspoon white pepper
2 tablespoons grated onions
4 dashes Tabasco sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash cayenne pepper
1 teaspoon minced garlic
2 teaspoons sugar
6 ounces crumbled blue cheese
1 head iceberg lettuce
8 slices bacon, cooked and crumbled
1 large tomatoes, chopped with seeds removed
8 ounces crumbed blue cheese
salt and pepper

Steps:

  • To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
  • Add remaining ingredients mixing thoroughly.
  • Must refrigerate for 24 hours before serving for best flavor.
  • For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
  • Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
  • Serve nice and cold, adding salt and pepper to taste.

ICEBERG WEDGE SALAD WITH WARM BACON AND BLUE CHEESE DRESSING



Iceberg Wedge Salad with Warm Bacon and Blue Cheese Dressing image

Categories     Salad     Sauce     Cheese     Lunch     Bacon     Chill

Yield makes 6 servings

Number Of Ingredients 9

1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk (optional)
1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

Steps:

  • Mix the mayonnaise, lemon juice, pepper, and hot sauce in a medium bowl. Add the cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
  • Cook the bacon in a large skillet over medium heat until golden brown and beginning to crisp.
  • Arrange the lettuce wedges on plates. Spoon the dressing over. Using a slotted spoon, transfer the warm bacon from the skillet onto the salads, dividing equally. Garnish with red onion.
  • do ahead
  • The DRESSING can be made 1 day ahead. Cover and chill.

WEDGE SALAD WITH BLUE CHEESE DRESSING



Wedge Salad with Blue Cheese Dressing image

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

2/3 cup crumbled blue cheese
2/3 cup mayonnaise
1/3 cup reduced-fat sour cream
2 teaspoons water
1-1/2 teaspoons red wine vinegar
1/8 teaspoon Worcestershire sauce
Dash cayenne pepper
1 large head iceberg lettuce
2 cups chopped assorted tomatoes
6 bacon strips, cooked and crumbled

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 ELEGANT BLUE CHEESE DRESSING



Wedge Salad with Elegant Blue Cheese Dressing image

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

½ pound crumbled blue cheese
¼ cup sour cream
⅓ cup buttermilk
½ cup mayonnaise
¼ cup red wine vinegar
1 tablespoon extra-virgin olive oil
1 ½ tablespoons white sugar
1 clove garlic, minced
ground black pepper to taste
1 head iceberg lettuce, cut into 8 wedges
2 roma tomatoes, diced
1 small red onion, thinly sliced
½ pound crumbled blue cheese

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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