![]() ![]() I hope you enjoyed this classic wedge salad recipe! If you have any questions or comments, please feel free to leave them below. Drizzle with Ranch or Blue Cheese dressing and balsamic glaze. Top with diced tomatoes, blue cheese crumbles, bacon and onion. Cut the head of lettuce into 4 wedges and place on a serving plate. To make this salad, you will need (refer to our recipe card below for the exact measurements and directions): It is great for entertaining because it can be made ahead of time and served chilled or at room temperature. Cut lettuce: Cut the iceberg lettuce in half. The dressing can be made up to 1 week in advance. I topped this Outback Wedge Salad with your. Refrigerate for at least 30 minutes before serving. Traditional Wedge Salad Toppings include blue cheese dressing, bacon crumbles, diced tomato and chives. This is the perfect salad to enjoy as a light meal or side dish. Make the Blue Cheese Dressing: Add all of the blue cheese dressing ingredients to a bowl and stir well to combine. My husband doesn’t care about soggy lettuce though and he’s been known to eat this two days later – so it’s really up to your own personal preference! Classic Wedge Salad with Balsamic Glaze ![]() This salad is best served fresh and I prefer not to store it for more than an hour or two once assembled. When you’re ready to serve, assemble the salad and enjoy! How long does a classic wedge salad last? Simply prepare all of the ingredients and store them in separate containers in the fridge. Yes, you can easily make this salad ahead of time. Some of our other recipes that would go well with a classic wedge salad would be: However, you could also enjoy it as an appetizer or light meal. My favorite pairing is with this incredible Cowboy Steak recipe. Wedge salads are typically served as a side dish or main course. You can purchase a block or wedge of blue cheese and crumble it yourself, or buy it pre-crumbled in a container. What is the best blue cheese for a wedge salad?įor this recipe I prefer to use a gorgonzola or roquefort cheese, but any type of blue cheese will work well. Cut the lettuce into wedges, about 4-6 per head of lettuce.Start with a large head of iceberg lettuce.Yes, this classic wedge salad recipe is low carb and keto friendly. What is a wedge salad?Ī wedge salad is a type of salad that typically consists of an iceberg lettuce wedge, topped with diced tomatoes, crumbled blue cheese, diced onion, bacon and blue cheese dressing. I love the combination of crisp greens with soft, juicy tomatoes and rich cheese that make this dish so satisfying! If you want to know how easy it can be at home, keep reading my article on making your own Classic Wedge Salad with Balsamic Glaze recipe in less than 10 minutes. ![]() Healthy, low carb and keto friendly.Ī wedge salad is a favorite keto-friendly meal of mine. Thank you for your support! For more information, please visit our Privacy Policy.ĭeliciously fresh and crunchy classic wedge salad recipe to satisfy any craving. In a large bowl, whisk the shallot with the. Finish with the bacon.This post may contain affiliate links. Spread the walnuts in a pie plate and toast them for about 10 minutes, until they are golden. Spoon the dressing on top, letting it run down the sides. Put the iceberg wedges on a large serving platter and top with the scallions and tomatoes. Remove from the heat and add the bacon back in to keep it warm. Add the tomatoes, sprinkle with salt and pepper and cook, shaking the pan often, until slightly softened and a few of the skins are split, about 2 minutes. ![]() Add the smashed garlic clove and more oil if necessary and cook for 1 minute to infuse the oil. Return the skillet with the bacon fat to the stove and decrease the heat to low. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Reduce the heat to medium and cook until golden and crispy, stirring often, 10 to 12 minutes. Refrigerate until ready to use.įor the salad: Put the oil and bacon in a large skillet and heat over medium-high heat until it starts to sizzle. Gently stir in the remaining 1/2 cup blue cheese and season with pepper. Add the half-and-half, mayonnaise, sour cream, Worcestershire, 1/2 cup of the blue cheese and whisk until smooth. Make the blue cheese dressing: Stir together the grated garlic and lemon juice in a medium bowl to form a garlic paste. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |