Apple And Bacon Wedge Salads Recipes

CHEDDAR BACON WEDGE SALAD

Steps:

• In a medium skillet, fry the bacon slices until slightly crisp. Drain on paper towels and set aside to cool.
• In a large bowl, combine the mayonnaise, buttermilk, sour cream and garlic. Add the vinegar, Worcestershire, salt, pepper and cayenne and whisk until the mixture is totally smooth.
• Chop up the bacon into pieces. Cut the iceberg in half right through the middle, then cut the halves into wedges.
• Spoon a good amount of the dressing over each wedge so that it drips down the sides, then sprinkle on the cheese and bacon.

WEDGE SALAD WITH CRISPY BACON AND BLUE CHEESE DRESSING

Steps:

• Mash up 1/2 cup of the blue cheese in a bowl until smooth; add the mayonnaise, yogurt, lemon juice and Dijon mustard and mix until combined. Season to taste with salt and pepper. If the dressing is too thick for your taste, add a bit of buttermilk or water to thin down. Cover and refrigerate until ready to use.
• Lay the iceberg wedges on a platter or one on each individual plate.
• Top with a generous drizzle of dressing, then sprinkle with the cherry tomatoes and the remaining 1/2 cup blue cheese. Top each with strip of crispy bacon.

WEDGE SALAD

Steps:

• For the salad: Preheat the oven to 400 degrees F.
• Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.
• For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).
• Assembly: Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives.
• Any leftover dressing can be refrigerated for up to 1 week.

WEDGE SALAD WITH BLUE CHEESE AND BACON

Steps:

• Mix mayo, buttermilk and vinegar in medium bowl; stir in cheese and half the bacon.
• Place 1 lettuce wedge on each of 4 plates; top with mayo mixture, tomatoes, onions and remaining bacon.
• Season with pepper.

ICEBERG WEDGE SALAD WITH WARM BACON DRESSING

Steps:

• Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl.
• Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.