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Classic Iceberg Wedge Salad with
Blue Cheese Dressing

Classic Iceberg Wedge Salad with Blue Cheese DressingThis 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.

Recipe Ingredients:

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

Wedge Salad:
Iceberg lettuce wedges
Additional blue cheese crumbles, diced tomatoes, diced hard-boiled eggs, and crumbled bacon for garnish (optional)

Cooking Directions:

  1. 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.
  2. 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.