Ingredients
Equipment
Method
Step-by-Step Instructions
- In a medium bowl, combine your blue cheese dressing ingredients and mix well until smooth. Cover and refrigerate for at least 30 minutes.
- Cook the bacon strips in a skillet over medium heat for about 8-10 minutes until golden and crispy. Transfer to a plate lined with paper towels.
- Rinse your iceberg lettuce under cold water and pat dry. Cut the lettuce head in half and then into quarters while keeping the core intact.
- Place a wedge of lettuce on chilled plates, cut side up, to create an appealing presentation.
- Drizzle the chilled blue cheese dressing over each wedge, then add crispy bacon, diced tomatoes, and chopped onions. Sprinkle with black pepper.
- Serve your wedge salad immediately for the best freshness and crunch.
Nutrition
Notes
This wedge salad can be customized with different toppings like feta or herbs. Serve it fresh for the best experience.
