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Iceberg Wedge with Warm Bacon and Blue Cheese Dressing Recipe

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This recipe for Iceberg Wedge with Warm Bacon and Blue Cheese Dressing, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy Gibbons
Added: Wednesday, August 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. light mayonnaise
2 T. fresh lemon juice
1 T. coarsely ground black pepper
1 tsp. hot pepper sauce
1 c. coarsely crumbled blue cheese
Buttermilk (optional)
1/2 lb. thick-cut bacon, cut crosswise into 1-in pieces
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

Directions:
Directions:
Mix mayonnaise, lemon juice, pepper and hot sauce in a medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill).

Cook bacon in large skillet over medium heat until golden brow and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing evenly. Garnish with red onion.

Number Of Servings:
Number Of Servings:
6

 

 

 

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