Classic Wedge Salad with Homemade Blue Cheese Dressing
- 2 heads iceberg lettuce
- 1 pound bacon, diced and cooked until crispy
- 1 pound grape tomatoes
- 1 cup blue cheese crumbles
- 8 hard boiled eggs, shells removed
- 2 tablespoons chives, minced
- 1 batch blue cheese dressing (recipe below)
- Fresh cracked pepper to taste
Directions:
- Cut heads of iceberg lettuce into quarters, the long way.
- Cut tomatoes in half, the long way.
- Cut eggs in half, the long way.
Build the salads on individual plates, in this order:
- Wedge of lettuce
- Generous drizzling of blue cheese dressing onto the lettuce
- Bacon bits, pressed onto the dressing
- Tomato halves
- Blue cheese crumbles
- Chives, sprinkled over the salad
- Hard boiled egg halves, arranged on the plate
- Fresh cracked pepper
Blue Cheese Dressing
- salt and freshly ground black pepper
- 1/4 teaspoon garlic powder
- 3/4 teaspoon sugar
- 2 tablespoons white wine vinegar
- 1/3 cup plus 2 teaspoons mayonnaise
- 1/2 cup plus 1 tablespoon sour cream
- 8 ounces blue cheese
- 1/2 cup plus 1 tablespoon buttermilk
Directions:
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture is somewhat smooth. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
Dressing recipe credit to: LuckyMe9 on allrecipes.com
