Cheddar Bacon Wedge Salad Recipes

ROMAINE WEDGE SALAD

Steps:

• In a medium skillet over medium heat, fry the bacon slices until slightly crisp, 5 to 8 minutes. Drain on paper towels and set aside to cool.
• Mix together the mayonnaise, sour cream, Cheddar, buttermilk, parsley, dill, garlic powder, pepper and vinegar in a medium bowl until smooth. Finely chop half of the bacon and throw into the bowl with the dressing. Rough chop the other half of the bacon and reserve for garnish.
• Transfer the halved romaine hearts to plates and spoon a good portion of dressing over the top of each, then sprinkle on the chopped tomatoes and reserved bacon.

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.

CHEDDAR-BACON WEDGE SALAD

Steps:

• Fry the bacon in a skillet over medium heat until slightly crisp, 12 to 15 minutes. Drain on paper towels; set aside to cool.
• Combine the mayonnaise, buttermilk, sour cream and garlic in a large bowl. Add the vinegar, Worcestershire sauce, 1/4 teaspoon salt, 1/2 teaspoon pepper and the cayenne and whisk until the mixture is smooth.
• Chop the bacon into pieces. Cut the iceberg head in half, then cut each half into 2 wedges. Spoon dressing over each wedge so it drips down the sides, then sprinkle with the cheese and bacon.