Fresh crisp iceberg lettuce, crispy bacon, juicy tomatoes, red onion, chunks of blue cheese..... this salad really has my heart. I could probably eat this every day for lunch. The blue cheese dressing is so incredible, and my kids will devour it because the dressing is not chunky so they think it's ranch! You can make these salad plates personalized for every family member depending on their tastes. So easy, tasty, and a fun way to get salad on the table!
Wedge Salad
Serves 5
3/4 cup mayonnaise
3/4 cup buttermilk
1/2 cup crumbled blue cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon fresh ground black pepper
1/4 cup balsamic vinegar
1 tablespoon honey
1/4 teaspoon good quality sea salt
1 large head of iceberg lettuce, trimmed and cut into quarters
6 slices bacon, cooked, drained, and finely chopped
Cherry tomatoes, sliced
1/2 cup red onion, sliced thin
Crumbled blue cheese
Sea salt and fresh ground black pepper
Make the salad dressing by combining mayonnaise, buttermilk, blue cheese, garlic powder, onion powder, and pepper, stirring well and then chilling until ready to use.
Make the glaze by placing the balsamic and honey in a glass measuring cup and microwaving on high for a minute or until it is thicker. Stir in the salt and keep slightly warm. Cook the bacon, drain it well and crumble. Place a wedge of lettuce on each serving plate, top with the tomato, red onion, bacon, and blue cheese. Drizzle the dressing and glaze over all and sprinkle with sea salt and fresh ground pepper.
Step-by-step tutorial:
Gather your dressing ingredients. You will need mayonnaise, buttermilk, blue cheese crumbles, garlic powder, onion powder, and freshly ground pepper.
In a blender, combine 3/4 cup mayonnaise, 3/4 cup buttermilk, 1/2 cup blue cheese crumbles, 1/4 teaspoon garlic powder.....
.....1/4 teaspoon onion powder, and freshly ground pepper. Blend until smooth and creamy. Pour into serving container and refrigerate until ready to use.
Have you ever put a balsamic glaze on a salad? You drizzle just a small amount over after dressing it, and it just gives it such a great flavor. For the glaze, you'll need balsamic vinegar, honey, and salt.
In a glass measuring cup, add 1/4 cup balsamic vinegar and 1 tablespoon honey. Microwave on high for a minute until it is thickened a bit. Add 1/4 teaspoon salt and stir. Set aside.
For the salad, cook about 5-6 slices of bacon until crisp, then crumble. Slice tomatoes and red onion.
Cut the lettuce into wedges and plate.
If you've been following other recipes of mine, you already know my trick with red onions. They have a bit of a bite, so if you take your sliced onions and soak them in cold water for about 5 minutes, then drain, they are just perfect! Flavor like you want without being too strong.
Top with other desired toppings including tomatoes, bacon, onion, and crumbled blue cheese.
Drizzle over the homemade blue cheese dressing and balsamic glaze. Give it another sprinkle of salt and freshly ground pepper if desired. Heaven on a plate!
Recipe Source: Recipe adapted from a Outback steakhouse copycat recipe on All Free Copycat Recipes