Wedge Salad with Homemade Blue Cheese

Wedge Salad with Homemade Blue Cheese

This salad is one of my favorites to make and to eat- I think because it has bacon and I could eat bacon every day. I don't... but I could. The cold iceberg lettuce and the combination of classic ingredients is refreshing, and it is simple to throw together. I like to make my own blue cheese dressing, and I've perfected the recipe below. Enjoy! 

Wedge Salad With Buttermilk Blue Cheese Dressing

Serves 4


1 head iceberg lettuce 

1 C cherry tomatoes, halved

4 slices bacon

1 C crumbled blue cheese

1/4 red onion 

freshly cracked black pepper

Cook bacon in a non stick skillet until brown. When cooled, crumble coarsely. Quarter your iceberg lettuce and arrange on a platter with thinly sliced red onion, tomatoes, and crumbled blue cheese and bacon. Drizzle with blue cheese dressing and fresh cracked black pepper. 


1/2 c mayonaise

1/2 c buttermilk

1/4 c sour cream 

1 T fresh squeezed lemon juice

1 T apple cider vinegar 

1 t fresh ground black pepper

1/4 t salt

1 t hot sauce

3/4 C blue cheese

1 garlic clove, minced 

1/4 t worstershire sauce 

Pulse mayonaise, buttermilk, sour cream, lemon juice, vinegar, hot sauce, salt, pepper, worsteshire saucer and garlic in blender until smooth. Pulse in blue cheese until cheese is incorporated but dressing is still slightly chunky. 

Keeps up to 1 week in a mason jar in refrigerator. 



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