Servings: 8 servings
Calories: 539kcal
Ingredients
Blue Cheese Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 4-6 oz good quality blue cheese, crumbled
- 2 tablespoon fresh parsely, chopped
- 2 tablespoon Worcestershire sauce
- 1 tablespoon white wine vinegar
- kosher salt to taste
- fresh ground pepper to taste
Wedge Salad
- 2 heads iceberg lettuce, quartered
- 1 pkg bacon, crisped and crumbled
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, small diced
- balsamic vinegar for drizzling
- flakey sea salt to taste
- fresh cracked pepper to taste
Instructions
Make The Dressing
- Mix all of the dressing ingredients together in a mixing bowl.
- Throw the dressing in the fridge until you're ready to use it. I will suggest making it at least 4 hours before you're ready to eat. The flavors will develop and the dressing will be tastier if you give it a little time.
Arrange The Salad
- For the base, I start with the quartered iceberg lettuce. Add halved cherry tomatoes and finely diced red onion. Sprinkle with the bacon.
- Dollop the blue cheese dressing over the top, add a little flakey sea salt and cracked black pepper.
- Lightly drizzle the wedge salad with the balsamic vinegar.
- Enjoy!
Nutrition
Serving: 1serving | Calories: 539kcal | Carbohydrates: 4g | Protein: 11g | Fat: 53g | Saturated Fat: 16g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 781mg | Potassium: 245mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 1mg
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