Wedge Salad

12 ingredients
8 steps

Ingredients

  • Base Salad ingredients
  • 1/2 Head of iceberg lettuce
  • 2-3 Roma tomatoes, cubed small
  • 2-3 Slices bacon, cooked well, drained, crumbled
  • Dressing
  • 1 cup plain yogurt
  • 1/2 cup Mayonnaise
  • 2 tablespoons Dijon mustard, good quality
  • 1/2 teaspoon creamed horseradish
  • 1 cup Blue cheese, crumbled
  • 1 tablespoon balsamic vinegar
  • 2 Cloves garlic, minced small

Directions

  1. 1
    Make dressing ahead several hours if possible and refrigerate.
  2. 2
    In a bowl, combine yogurt, mayonnaise, mustard, vinegar. and mix thoroughly.
  3. 3
    Stir in garlic, horseradish, and about three quarters of the blue cheese. Refrigerate.
  4. 4
    Remove the core and cut the half head of lettuce head into four wedges along the center axis. Gently rinse each wedge, pat dry, and chill.
  5. 5
    To serve: Place one wedge each on four individual plates.
  6. 6
    Drizzle the dressing decoratively over each wedge allowing some to drizzle onto the plate.
  7. 7
    Sprinkle tomato cubes, bacon bits, and the rest of the blue cheese over the wedges.
  8. 8
    In all honesty: This recipe has been culled and personally adapted from several similar recipes.

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