Wedge Salad with Buttermilk Blue Cheese Dressing and Bacon

February 28th, 2013 by Erin Gennow
Wedge Salad

Wedge Salad

Thursday Throwback

Wedge Salad with Buttermilk Blue Cheese Dressing and Bacon

Prep Time: 5 minutes

Cook Time: 5-8 minutes

Serves: 4 sides


1 head iceberg lettuce, or 2 hearts of romaine

4 strips bacon, diced

1 recipe Buttermilk Blue Cheese Dressing



Medium Skillet

Wooden spatula or spoon


Wash the head of lettuce.  Remove the outer layer of leaves.  Pat the head of lettuce dry.

Cut the head of iceberg into quarters through the root end.  If using hearts of romaine, cut each in half.  Trim hard root ends off each piece.  Place each quarter (or half) on each plate.

Dice the bacon into small pieces.

Place a skillet over medium heat.  Add the bacon dices to the skillet and sauté until cooked through and just starting to get a bit of crunch, stirring occasionally with a wooden spatula.   Transfer the cooked bacon pieces to a paper towel to drain.

Make Buttermilk Blue Cheese Dressing while the bacon is cooking.

Drizzle about 3 tablespoons dressing over each iceberg wedge.

Sprinkle the bacon bits over each wedge and serve.

The dressing can be made a day ahead and stored in the refrigerator.

Wedge Salad 2

Wedge Salad 2

A year ago on The Daily Morsel

Two years ago on The Daily Morsel


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