LETTUCE WEDGE WITH BLUE CHEESE DRESSING
Provided by Trisha Yearwood
Categories appetizer
Time 2h25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a medium mixing bowl, combine the buttermilk, mayonnaise, sour cream, lemon juice, garlic powder and onion powder. Whisk the mixture together until smooth. Add the blue cheese and mix just until blended. Season with salt and pepper. Chill in an airtight container in the refrigerator for at least 2 hours and up 2 days before serving.
- Cut the bacon into 1/4- to 1/2-inch pieces and cook them in a large skillet over medium heat until brown and crisp, 5 to 7 minutes.
- Core and quarter each head of lettuce and divide among 12 salad plates.
- Serve a generous dollop of dressing over each lettuce wedge. Top with the crumbled bacon and diced tomato.
LETTUCE WEDGES WITH BLUE CHEESE DRESSING
Steps:
- In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion powder. Whisk the mixture together until smooth. Add the cheese and mix just until blended. Chill in an airtight container in the refrigerator at least 2 hours before serving.
- Core and quarter each head of lettuce. Serve a generous dollop of dressing over each lettuce wedge and top with the bacon and tomato. Season with pepper.
WEDGE SALAD WITH CREAMY CARAMELIZED ONION DRESSING
Provided by Trisha Yearwood
Categories side-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Place the Caramelized Onion Dip in a blender. Add the buttermilk, parsley, 1/2 teaspoon salt and some pepper and blend until smooth. Season with additional salt and pepper, if necessary.
- Drizzle over the iceberg wedges. Serve immediately.
- Heat the butter and olive oil in a heavy medium saucepan over medium-high heat. Add the onions and sugar. Cook, stirring constantly, until soft and golden brown, 15 to 20 minutes. Season with salt. Stir in the vinegar and simmer until the mixture is dry. Add the hot sauce if using. Remove the mixture from the heat and allow the onions to cool slightly.
- Mix the cream cheese until smooth in a large bowl. Fold in the sour cream and caramelized onions. Season with salt and pepper. Garnish with chives if using. Can be eaten warm or transferred to the refrigerator to be eaten cold.
TRISHA'S WEDGE SALAD WITH THOUSAND ISLAND DRESSING
A classic, and for good reason! Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood.
Provided by Sharon123
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the lettuce and remove any damaged or wilted outer leaves. Remove the lettuce core and discard. Cut the head into quarters and set it aside.
- In a medium bowl, whisk together the mayonnaise and the ketchup. Add the hot sauce and pepper to taste. Place a lettuce wedge on each serving plate. Drizzle with the dressing. Also serve dressing with chips and pretzels!
Nutrition Facts : Calories 144.3, Fat 10, SaturatedFat 1.5, Cholesterol 7.6, Sodium 348.1, Carbohydrate 13.8, Fiber 1.6, Sugar 7.1, Protein 1.7
TRISHA'S WEDGE SALAD WITH THOUSAND ISLAND DRESSING
Steps:
- Wash the lettuce and remove any damaged or wilted outer leaves. Remove the lettuce core and discard. Cut the head into quarters and set it aside.
- In a medium bowl, whisk together the mayonnaise and the ketchup. Add the hot sauce and pepper to taste. Place a lettuce wedge on each serving plate. Drizzle with the dressing. Also serve dressing with chips and pretzels!
THOUSAND ISLAND-WEDGE SALAD
As much as we like bistro-style salads, there is no substitute for the classic wedge of iceberg lettuce with Thousand Island dressing and bacon!
Provided by My Food and Family
Categories Home
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place 1 lettuce wedge on each of 4 plates.
- Drizzle with dressing.
- Top with bacon and croutons.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 550 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 6 g, Protein 4 g
LETTUCE WEDGE SALAD
Another favorite from Southern Living Magazine (April 2002). The ultimate salad for freshness and taste!
Provided by Fauve
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in a large skillet until crisp; remove bacon, drain on paper towels, reserving 1 teaspoon drippings in the skillet.
- Crumble bacon and set aside.
- Saute onion in hot drippings in skillet over medium heat for 10 minutes or until tender and lightly browned.
- Remove onions from heat; cool.
- Process buttermilk and the next 4 ingredients in a blender or food processor until smooth, stopping a few times to scrape down sides.
- Stir in onion.
- Top each lettuce wedge with dressing; sprinkle with bacon.
- Garnish, if desired with a bit of shredded basil.
ICEBERG WEDGES WITH THOUSAND ISLAND DRESSING
This is a classic salad to serve with a steak dinner.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together mayonnaise, chili sauce, milk, vinegar, relish, parsley, scallion, and 1/4 teaspoon each salt and pepper.
- Place iceberg wedges on a platter or divide among 4 plates; drizzle with dressing, as desired. Serve immediately.
SPLENDID LETTUCE SALAD WITH THOUSAND ISLAND DRESSING
"'Oh, Anne, mayn't I help you cook the dinner?' implored Diana. 'You know I can make splendid lettuce salad.'" (from Anne of Avonlea, by L.M. Montgomery) The recipe is from the Anne of Green Gables Cookbook. I usually substitute a yellow or other colored bell pepper for the green.
Provided by Halcyon Eve
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make dressing, mash the hard-boiled egg with a fork in a small bowl. Measure and add the rest of the ingredients and stir.
- To prepare salad, fill a basin with very cold water. Separate the leaves of the iceberg and romaine lettuce and swish them around in the water. Tear the stems off the spinach leaves and discard them. Put the leaves into the cold water with the lettuce.
- Cut the celery, green pepper, cucumbers, and tomatoes into bite-sized pieces and set aside in large bowl. Slice the mushrooms thinly and add them to the rest of the vegetables.
- Dry the lettuce with paper towels, tear them into bite-sized pieces, and add them to the other vegetables. Toss the salad.
- Dry the spinach leaves with paper towels. Line the salad bowl with the spinach leaves so that they peek out around the edge.
- Mound the tossed salad in the middle. Serve in individual bowls with a dollop of Thousand Island dressing.
Nutrition Facts : Calories 206.8, Fat 12.3, SaturatedFat 2.3, Cholesterol 56.4, Sodium 417.4, Carbohydrate 21.8, Fiber 3.9, Sugar 10.1, Protein 5.6
LETTUCE WEDGE SALAD WITH TRISHA'S EASY THOUSAND ISLAND DRESSING
Steps:
- Wash the lettuce and remove any damaged or wilted outer leaves. Remove the lettuce core and discard. Cut the head into quarters and set it aside.
- In a medium bowl, whisk together the mayonnaise and the ketchup. Add the Tabasco sauce and pepper to taste. Place a lettuce wedge on each serving plate. Drizzle with the dressing.
- Quick Lettuce Core Removal Tip
- Slam the head of lettuce down on a cutting board, core-side down. The core will separate from the rest of the head with a twist and come out easily.
- From Trisha
- This dressing also makes a great topping for burgers.
- From Gwen
- There are no pickles in the dressing, thus no "islands." I call it Rushin' Dressing because you can mix it quickly when you are rushing to get dinner on the table.
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