Wedge Salad with Blue Cheese Dressing Recipe

Iceberg lettuce: The base of the salad, providing a crisp and refreshing texture.

Bacon: Adds a savory and smoky flavor, as well as a crunchy texture.

Cherry tomatoes: Provide a burst of sweetness and a pop of color.

Red onion: Adds a sharp and tangy flavor, balancing the richness of the dressing.

Blue cheese: The main ingredient in the dressing, offering a bold and tangy flavor.

Sour cream: Adds creaminess to the dressing, balancing the strong flavor of the blue cheese.

Mayonnaise: Enhances the creaminess and richness of the dressing.

Lemon juice: Provides a fresh and tangy note to the dressing.

Garlic: Adds a subtle depth of flavor to the dressing.

Salt: Enhances the overall flavor of the salad and dressing.

Black pepper: Adds a hint of spice and balances the flavors.

When preparing the iceberg lettuce, ensure it is thoroughly chilled before cutting. This will help maintain its crisp texture. To achieve this, store the lettuce in the coldest part of your refrigerator for at least an hour before use. Additionally, when slicing the red onion, use a sharp knife to achieve thin, even slices, which will provide a more delicate flavor and better presentation. For the blue cheese dressing, allow the blue cheese to come to room temperature before mixing; this will make it easier to blend smoothly with the sour cream and mayonnaise.

• iceberg lettuce - Substitute with romaine lettuce: Romaine lettuce has a similar crisp texture but offers a slightly more robust flavor.

• cooked and crumbled bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor and crunchy texture.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness, making them an excellent substitute.

• thinly sliced red onion - Substitute with thinly sliced shallots: Shallots have a milder flavor and can be a good alternative for those who find red onions too strong.

• crumbled blue cheese - Substitute with feta cheese: Feta cheese has a tangy flavor and crumbly texture that can mimic blue cheese in salads.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tanginess but with added protein and fewer calories.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt can also replace mayonnaise, offering a healthier, lower-fat option while maintaining creaminess.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess, enhancing the dressing's flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it has a slightly different flavor profile and is less pungent.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery taste without altering the appearance of the dressing.

• To keep your wedge salad fresh, store the iceberg lettuce quarters in an airtight container or wrap them tightly in plastic wrap. Place them in the crisper drawer of your refrigerator to maintain their crispness.
• For the blue cheese dressing, transfer it to a mason jar or any airtight container. Store it in the refrigerator for up to one week. Give it a good stir before using it again.
• If you have leftover bacon, store the crumbled pieces in a small airtight container or a resealable plastic bag. Keep it in the refrigerator for up to five days. You can also freeze the crumbled bacon for up to one month. Just thaw it in the refrigerator before using.
• Cherry tomatoes and red onion slices should be stored separately in airtight containers in the refrigerator. The tomatoes will stay fresh for about five days, while the onions can last up to a week.
• To freeze the blue cheese dressing, pour it into a freezer-safe container, leaving some space at the top for expansion. Freeze for up to three months. Thaw it in the refrigerator overnight and stir well before using.
• Avoid freezing the iceberg lettuce as it will become watery and lose its crisp texture. Instead, prepare the salad fresh when needed.
• If you want to prep ahead, you can assemble the salad components separately and store them as mentioned. When ready to serve, simply combine the ingredients and drizzle with the dressing.

• First, separate the components of the wedge salad. Remove the iceberg lettuce, cherry tomatoes, and red onion slices from the plate, leaving only the blue cheese dressing and bacon.
• To reheat the bacon, place it on a microwave-safe plate lined with a paper towel. Microwave on high for 20-30 seconds until it is warm and crispy.
• For the blue cheese dressing, transfer it to a small microwave-safe bowl. Heat it in the microwave on low power for 10-15 seconds, just enough to take the chill off without melting the blue cheese.
• If you prefer, you can also warm the blue cheese dressing in a small saucepan over low heat, stirring constantly until it reaches the desired temperature.
• Reassemble the wedge salad by placing the iceberg lettuce quarters back on the plates. Drizzle the warmed blue cheese dressing over the lettuce.
• Top with the reheated bacon, cherry tomatoes, and red onion slices.
• Serve immediately and enjoy the refreshed flavors of your wedge salad.

• Knife: To cut the iceberg lettuce into quarters.

• Cutting board: A surface to safely cut the lettuce and other ingredients.

• Mixing bowl: To whisk together the blue cheese, sour cream, mayonnaise, lemon juice, garlic, salt, and pepper.

• Whisk: To combine the ingredients for the blue cheese dressing until well mixed.

• Plates: To place the lettuce wedges for serving.

• Measuring cups: To measure the sour cream, mayonnaise, and other ingredients accurately.

• Measuring spoons: To measure the lemon juice and other smaller quantities of ingredients.

• Garlic press: To mince the garlic clove efficiently.

• Spoon: To drizzle the blue cheese dressing over the lettuce wedges.

• Serving tongs: To place the bacon, cherry tomatoes, and red onion slices on top of the salad.

Pre-cook the bacon: Cook and crumble the bacon ahead of time, then store it in the fridge until needed.

Pre-make the dressing: Whisk together the blue cheese dressing ingredients and refrigerate it in an airtight container.

Use pre-washed lettuce: Buy pre-washed and pre-cut iceberg lettuce to skip the washing and cutting steps.

Prep veggies in advance: Slice the red onion and halve the cherry tomatoes ahead of time, storing them in separate containers.

Assemble just before serving: Keep all ingredients ready and assemble the wedge salad just before serving to maintain freshness.