Wedge Salad with Blue Cheese & Bacon
Crisp iceberg wedges with tangy blue cheese dressing, crispy bacon, and fresh tomato. Restaurant classic made at home in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 14g
Ingredients
- ½ head iceberg lettuce
- ¾ cup blue cheese
- ½ cup sour cream
- 6 slices bacon
- 1 medium tomato
- 1 to taste salt and pepper
Instructions
- 1
Cook bacon in a skillet over medium-high heat until crispy, about 6 minutes. Transfer to a paper towel and let cool.
- 2
Mash blue cheese and sour cream together in a bowl until combined but still slightly chunky.
- 3
Cut the lettuce head into 2 equal wedges, leaving the core intact to hold them together.
- 4
Dice the tomato into 1/4-inch pieces.
- 5
Place one lettuce wedge on each plate. Drizzle generously with blue cheese dressing.
- 6
Top with diced tomato and crumbled bacon. Season with salt and pepper to taste. Serve immediately.
Tools you’ll need
- 12-inch skillet
- paper towels
- small bowl
- cutting board
- chef's knife
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