The Dazzling Wedge Salad Recipes

THE ULTIMATE WEDGE SALAD RECIPE

Steps:

• Set out a medium mixing bowl. Add the sour cream, mayonnaise, buttermilk, apple cider vinegar, salt, pepper, and garlic powder. Stir well. Then mix in the crumbled blue cheese. Cover and chill until ready to use. (If possible, make a day ahead, or early in the day, so the blue cheese has time to permeate the dressing.)
• Cook the Bacon: Set a skillet over medium heat. Place the chopped bacon in the skillet. Brown the bacon for 4-6 minutes until crispy, stirring regularly. Then scoop the bacon out of the skillet onto a paper towel lined plate to drain off the grease.
• Slice the tomatoes in half and chop the scallions. Then set the head of lettuce on the cutting board. Trim the root/core end a little. Cut the head in half, through the core. (This helps hold the wedges together.) Then cut each half in two, through the core.
• Set each lettuce wedge on a plate. Drizzle with a generous amount of blue cheese dressing. (At least ¼ cup per salad.) Then sprinkle the tops with halved tomatoes, scallions, bacon, and more blue cheese crumbles. Finish each salad plate off with a bit of fresh cracked pepper. Serve cold.

WEDGE SALAD RECIPE

Steps:

• In a small bowl, whisk together mayonnaise, sour cream, Worcestershire sauce, vinegar, parsley, chives and dill. Add buttermilk until the dressing reaches desired consistency. Season with salt and pepper, to taste.
• Cut the lettuce into 4-6 wedges, depending on how large you like each serving.
• Place each wedge on individual plates. Generously drizzle with dressing. Sprinkle chopped bacon, onion, tomatoes, cheese and parsley over top.

THE DAZZLING WEDGE SALAD

Steps:

• Cut up your wedge and lay down on your plate with the inside facing up so all the dressing and good stuff gets wedged down inside. The first thing I put on is some buttermilk ranch dressing or blue cheese dressing and then start putting all the toppings leaving the bacon and herbs for last. I then drizzle a little more dressing and then top with a drizzle of the balsalmic glaze all over. Your are ready to eat. Yumm!!!
• Here is a link for the dressing that I used. https://www.justapinch.com/recipes/sauce-spread/dressing/bacon-buttermilk-dressing.html?p=1

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.

THE WEDGE SALAD

Steps:

• For the dressing: Whisk together the yogurt, kefir, dill, oil, garlic powder, salt, onion powder and cayenne in a medium bowl. Allow to sit for 1 hour in the refrigerator to let the flavors mingle.
• For the salad: Preheat a grill pan over medium-high heat.
• Cut the radicchio into 8 wedges, then drizzle with the olive oil and sprinkle with salt. Place the wedges on the grill and cook until slightly browned and wilted, about 2 minutes per side. Place the wedges on a platter.
• Meanwhile, quarter the romaine and nestle it in between the wedges of radicchio. Dollop the dressing around the platter and crumble the Gorgonzola over the top.

WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING

Steps:

• Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
• Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

WEDGE SALAD

Steps:

• Puree 1 cup each mayo and blue cheese with 1/2 cup buttermilk, 1 shallot, lemon zest, Worcestershire sauce, parsley, salt and pepper. Drizzle over iceberg wedges; top with egg mimosa (See No. 42) and crumbled bacon.
• See all 50 Simple Salads