Learn how to make a Classic Iceberg Wedge Salad with a flavorful blue cheese dressing. This recipe combines crisp lettuce, crumbled bacon, diced tomato, and sliced red onion for a delightful salad experience. Enjoy the refreshing crunch and creamy flavors today!
Course Salad
Prep Time 15 minutesminutes
Cook Time 0 minutesminutes
Servings 4
Author N. Jay Sorensen, MBA RDN
Ingredients
1head of iceberg lettuce
4slicesof crispy baconcrumbled
1medium tomatodiced
1/4cupof red onionthinly sliced
1/4cupof crumbled blue cheese
Salt and black pepper to taste
For the dressing:
1/2cupof sour cream
1/4cupof mayonnaise
1/4cupof buttermilk
1tablespoonof red wine vinegar
1cloveof garlicminced
1/4teaspoonof Worcestershire sauce
1/4teaspoonof dried oregano
Salt and black pepper to taste
Instructions
In a small bowl, whisk together the sour cream, mayonnaise, buttermilk, red wine vinegar, minced garlic, Worcestershire sauce, and dried oregano. Season with salt and black pepper to taste. Set the dressing aside in the refrigerator to chill.
Cut the head of iceberg lettuce into quarters and remove the core.
Place one wedge of lettuce on each plate.
Drizzle the blue cheese dressing over the lettuce wedges.
Top each wedge with crumbled bacon, diced tomato, and thinly sliced red onion.
Sprinkle crumbled blue cheese over the top of the salad.
Season with salt and black pepper to taste.
Serve immediately and enjoy the classic iceberg wedge salad with blue cheese dressing.
Notes
The dressing can be prepared in advance and stored in the refrigerator for up to 3 days. Remember to toss the lettuce with the dressing just before serving to maintain its crispness.