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Wedge Salad Recipe

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This recipe for Wedge Salad is from Our Favorite Recipes for My My and Grandaddy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
For the Blue Cheese Dressing
1 cup light sour cream
½ cup mayonnaise
3 tablespoons buttermilk
3 teaspoons red wine vinegar
½ teaspoon Worcestershire sauce
¼ teaspoon garlic salt
1 ½ teaspoons freshly ground black pepper
4 ounces blue cheese (reserve a few chunks for garnish)
3 chives, diced (reserve a few for garnish)

For the salad
1 head iceberg lettuce, cored
4 strips bacon, cooked, cooled and crumbled
4 medium size tomatoes, cut into wedges

Directions:
Directions:
Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes.
Remove any limp outer leaves of the lettuce head and then cut in half, then cut each half into quartered wedges. Place each wedge on a plate, drizzle with the blue cheese dressing, top with a few crumbles of bacon, a sprinkling of chives and reserved blue cheese chunks and add a few wedges of tomato on the side. Give one more sprinkle of freshly ground black pepper and serve.

Personal Notes:
Personal Notes:
Some of the kids like Ranch dressing and Popes likes Thousand Island.

 

 

 

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