Quick Weeknight Dinner: Iceberg Wedge Salads with Homemade Blue Cheese Dressing

by Julie Ruble on October 23, 2013 · 3 comments

Iceberg Wedge Salads with Homemade Blue Cheese Dressing
Iceberg Wedge Salads with Homemade Blue Cheese Dressing

Iceberg Wedge Salads with Homemade Blue Cheese Dressing



Recipe by: Adapted from Southern Living
Yield: 3-4 salads depending on wedge size

These wedges are so crisp, cool, and refreshing as an appetizer or side dish (or even as a main dish with some grilled chicken on top!) It’s important to make this dressing in advance and let the flavors meld in the fridge overnight; it makes a huge difference in the finished product.

Ingredients:
1 cup mayonnaise (I use Hellmann’s)
1 cup sour cream
4 ounces crumbled blue cheese
1/4 teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
1 head Iceberg lettuce, rinsed, cold, cut 6 wedges
12 slices bacon, cooked, crumbled
1/2 cup parmesan cheese, shredded
1/4 cup chives or green onions, chopped

Directions:
Mix first 6 ingredients for dressing and chill the day before serving. Put wedge onto plate, top with dressing, sprinkle with mixture of bacon, parmesan and chives (mixed together).

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{ 3 comments… read them below or add one }

Belinda @themoonblushbaker October 24, 2013 at 5:02 am

I have got a soft spot for this kind of salad . This was the first western meal my mother could make and she would always bring it to pot lucks. I like how the dressing is more creamy than tangy too, I find combination yoghurt and butter cream also works with blue cheese.

Great recipe!

Reply

Monet October 26, 2013 at 11:09 pm

Now if only all iceburg salads looked and sounded like this! When an iceburg salad is done correctly, it can taste like heaven. Unfortunately, most restaurants here butcher them! I wish I could come over to your house for dinner!

Reply

Julie Ruble October 26, 2013 at 11:23 pm

Why thank ya!! I’m surprised to hear they butcher them! What do they do?

Reply

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