The Wedge Salad

A wedge salad is my absolute favorite decadent salad. It’s not healthy – at all. I mean there are a few tomatoes – and it is lettuce. But that’s about as healthy as this baby gets. Our wedding anniversary fell on a Tuesday this year – and Tuesdays are just tough to get gussied up for a date night, so we decided to wait for the weekend for that special dinner out. But we still wanted a good homemade dinner at home. Well special occasions call for a special salad. And if the hubs could choose his ultimate favorite dinner – it would be a classic steakhouse dinner. A wedge salad is a steakhouse staple so it’s showing up on our table for dinner tonight.

This recipe makes 4 big wedge salads or 8 smaller salads.

Ingredients: 

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  • 1/2 cup Mayonnaise
  • 1 cup Sour Cream Light
  • 3 tbsp. Buttermilk
  • 1/2 tsp. Worcestershire Sauce
  • 3 tsp. Red Wine Vinegar
  • 1 1/2 tsp. Fresh Ground Black Pepper
  • 1/4 tsp. Garlic Salt
  • 3 Chives (or green onion will work if you can’t find any chives – like me)
  • 4 oz. Blue Cheese (separated)
  • 1 Head Iceberg Lettuce
  • 4-6 slices of bacon
  • Tomatoes

Directions:

Add the first eight ingredients (mayo, sour cream, buttermilk, worcestershire, red wine vinegar, black pepper, garlic salt, chives) to a medium bowl and stir well to combine.

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This is the reason I usually try to stay away from creamy dressings. But you know it’s going to be so good.

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Throw in the sliced chives (or green onion) and stir those in. I like to reserve a few for garnish later.

Crumble up the blue cheese (Doesn’t it look heavenly) and combine about half of it into the dressing. Save the rest for topping on your salad.

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Cover the dressing in plastic wrap and stick it in the fridge for at least 30 minutes to let the flavors mingle.

Next fry up your bacon.

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Get it cooked nice and crispy. Let it drain on some paper towels. Chop it up and save it for topping on your salad.

Now work the wedge.

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There really is no rhythm or rhyme to cutting a head of iceberg lettuce into wedges. But first and foremost – peel back some of the limp outer leaves of the lettuce head then cut off the end.

Then halve it. Then quarter it.

You can halve the quarters if you need to make eight wedges. Or stick to four big wedges.

Arrange your wedges and tomatoes on a plate. Spoon dressing all over the wedges. Then top with bacon, sprinkle some extra blue cheese and chives (or green onion).

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Serve it up and enjoy! It’s decadent and delicious. And it’s easy!! And it goes fabulous with that special steak dinner at home.

XO – Laura

*dressing recipe courtesy of foodiecrush / *featured photo courtesy of mymothersdaughter.net 

 

 

 

 

 

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