Classic Iceberg Wedge Salad with
Blue Cheese Dressing
This salad offers an ideal combination of flavor, color and texture. Crisp iceberg lettuce is topped with a creamy, tangy blue cheese dressing and garnished with juicy red ripe tomato, hard-boiled egg and crisp smoked bacon.
Blue Cheese Dressing:
1 small yellow onion, cut-up
1 cup best-quality mayonnaise
1/3 cup vegetable oil
1/4 cup catsup
2 tablespoons granulated sugar
2 tablespoons vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon celery seed
Dash cracked pepper
1 cup crumbled Wisconsin Blue Cheese
Iceberg lettuce wedges
Additional blue cheese crumbles, diced tomatoes, diced hard-boiled eggs, and crumbled bacon for garnish (optional)
- For Blue Cheese Dressing: Place all of the ingredients, except blue cheese, in a blender or small food processor. Blend until quite smooth. Pour into bowl and gently fold in cheese. Cover tightly and chill.
- For Wedge Salad: Just before serving, place the lettuce wedges on salad plates. Pour about 1/4 cup of the dressing horizontally over the center of the wedge. Garnish with additional cheese, tomatoes, eggs and bacon, if desired. Serve immediately, and pass more dressing.
Makes 2 1/2 cups dressing, enough for 8 to 10 wedges.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.