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Bleu Cheese Wedge Salad

All my bleu-cheese lovers, you are welcome for this one. This salad has all the bells and whistles and it is YUM!
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Course: Salads
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

Bleu Cheese Dressing

  • 1/3/ cup plus 1 T sour cream
  • 1/3 cup plus 1 T buttermilk
  • 4 1/2 tsp red wine vinegar
  • 1/4 cup finely minced shallot
  • 3/4 tsp real salt
  • 4 oz bleu cheese crumbles

Salad

  • 1 head iceberg lettuce
  • 3 hard-boiled eggs, peeled and diced
  • 8 strips bacon, cooked and crumbled
  • green onions, sliced
  • tomatoes, sliced
  • more bleu cheese crumbles for the garnish

Instructions

  • Gently mix dressing ingredients together, cover, and refrigerate while you prepare the res of the salad.
  • Take the head of iceberg lettuce and slam the core on the countertop to loosen the core, or cut out the core.
  • Rinse the inside with water, and turn it back upside down to drain. When drained, cut in either 4 or 8 portions depending on how big you want the serving size.
  • On a serving platter or individual plates, assemble the salad in this order: wedge of iceberg, bleu cheese dressing, egg, bacon, tomatoes, green onion, more blue cheese crumbles.

Notes

Make sure you have both a fork AND a knife when you eat this. ENJOY!