Description
A Classic Wedge Salad featuring crisp iceberg lettuce wedges topped with a creamy blue cheese dressing, crumbled bacon, cherry tomatoes, pecans, and green onions. This refreshing, easy-to-prepare salad is perfect as a light lunch or an elegant starter.
Ingredients
Scale
Salad
- 1 large head iceberg lettuce, cut into 4 wedges and rinsed well
- 1 cup cooked and crumbled bacon
- 1 pint cherry tomatoes, quartered
- ¼ cup crumbled blue cheese
- 3 tablespoons coarsely chopped pecans
- 1 tablespoon sliced green onions
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon Worcestershire sauce
- ¼ cup buttermilk
- â…“ cup crumbled blue cheese
- Salt and pepper to taste
Instructions
- Make the dressing: In a bowl or jar, combine mayonnaise, sour cream, Worcestershire sauce, buttermilk, crumbled blue cheese, salt, and pepper. Whisk or shake well until the dressing is smooth and creamy.
- Prepare the lettuce: Arrange the lettuce wedges neatly on a large platter or individual serving plates, ensuring they stay intact for presentation.
- Assemble the salad: Drizzle the blue cheese dressing generously over each lettuce wedge. Then sprinkle the crumbled bacon, quartered cherry tomatoes, extra blue cheese, chopped pecans, and sliced green onions on top. Serve immediately for the freshest taste and crisp texture.
Notes
- Use fresh, crisp iceberg lettuce for the best texture and presentation.
- Cook bacon until crispy and drain well to avoid soggy salad.
- For a lighter option, substitute mayonnaise with Greek yogurt in the dressing.
- Chill the dressing before serving for enhanced flavor.
- Add fresh cracked black pepper to the finished salad for extra seasoning.
