From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Iceberg Wedge Salad
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Instructions
1
|
Arrange lettuce quarters on plates.
2
|
In a medium bowl, whisk together mayo, sour cream, buttermilk, salt, pepper, garlic and lemon juice.
3
|
Fold bleu cheese crumbles into dressing.
4
|
Pour desired amount of dressing over the lettuce wedge.
5
|
Top with crumbled bacon, bleu cheese crumbles and tomatoes.
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Lettuce & Plates 🧊Freeze your plates and crisper the iceberg lettuce for at least 2 hours before serving to keep the dressing creamy without wilting the delicate leaves.
- Make Blue Cheese Dressing 24 Hours Ahead 🧀Prepare your dressing the night before—the flavors meld beautifully and the texture becomes perfectly creamy as the blue cheese fully incorporates into the buttermilk base.
- Render Bacon Low & Slow 🥓Cook bacon in a 375°F oven for 15-20 minutes instead of stovetop to ensure even crispness and prevent greasy, burnt edges while keeping centers tender.
- Core & Cut Just Before Service 🔪Remove the iceberg core and cut wedges immediately before plating to prevent oxidation and browning at the cut edges, maintaining that pristine white appearance.
- Seed Your Tomatoes Strategically 🍅Remove tomato seeds and excess liquid before dicing to prevent watering down your creamy dressing and maintain structural integrity of the salad.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
Keto Friendly
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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