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Wedge Salad Recipe

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This recipe for Wedge Salad, by , is from Murphy Women in the Kitchen Cookbook, 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!

Contributor:  
Contributor:  
Beth Murphy (Emeril Lagasse)

Category:
Category:

Ingredients:  
Ingredients:  
1 large head iceberg lettuce cored, washed and patted dry.
Dressing:
1/2 lb. blue cheese crumbled
1/4 cup lemon juice
1 tsp Worcestershire sauce
1 cup olive oil
1/2 tsp hot sauce
1/4 cup buttermilk

Directions:
Directions:
In a medium mixing bowl, combine the blue cheese, lemon juice, Worcestershire, hot sauce, salt and pepper. Using the back of a fork, mash the mixture together to form a thick paste. Drizzle in the olive oil, sitrring with a fork until the mixture is creamy. Add the buttermilk and mix well. Cover and refrigerate 1 hour before serving. Cut each head of lettuce into 4 wedges. Spoon about 1/4 cup of the dressing over each wedge just before serving.

Number Of Servings:
Number Of Servings:
4

 

 

 

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