WEDGE SALAD DRESSING RECIPES

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WEDGE SALAD WITH BLUE CHEESE DRESSING RECIPE: HOW TO MAKE IT



Wedge Salad with Blue Cheese Dressing Recipe: How to Make It image

A wedge salad gets the creamy treatment when topped with blue cheese dressing. Keep the dressing as a topper, or make it a dip for Buffalo wings. —Jenn Smith, East Providence, Rhode Island

Provided by Taste of Home

Categories     Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 10

2/3 cup crumbled blue cheese
2/3 cup mayonnaise
1/3 cup reduced-fat sour cream
2 teaspoons water
1-1/2 teaspoons red wine vinegar
1/8 teaspoon Worcestershire sauce
Dash cayenne pepper
1 large head iceberg lettuce
2 cups chopped assorted tomatoes
6 bacon strips, cooked and crumbled

Steps:

  • In a small bowl, mix the first 7 ingredients. Cut lettuce into 6 wedges. To serve, top wedges with dressing, tomatoes and bacon.

Nutrition Facts : Calories 313 calories, FatContent 28g fat (7g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 473mg sodium, CarbohydrateContent 6g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

BEST WEDGE SALAD WITH BUTTERMILK RANCH DRESSING RECIPE ...



Best Wedge Salad With Buttermilk Ranch Dressing Recipe ... image

This wedge salad with homemade buttermilk ranch dressing is just what any dinner needs on the side. It makes a perfect match for a steak dinner date night for two.

Provided by Ree Drummond

Categories     dinner    lunch    salad

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 2 servings

Number Of Ingredients 10

1/2 c.

mayonnaise

1/4 c.

sour cream

1 tbsp.

finely chopped fresh parsley

1 tbsp.

finely chopped fresh chives, plus more for topping

1

garlic clove

1/2 tsp.

kosher salt, plus a pinch 

3 tbsp.

buttermilk

Black pepper, to taste

1/2

head iceberg lettuce, cut into 2 wedges

2 oz.

sharp cheddar cheese, grated

Steps:

  • For the dressing: Combine the mayonnaise, sour cream, parsley, and chives in a medium bowl and stir until smooth. Finely chop the garlic, then sprinkle with a pinch of salt. Smash the garlic with the flat side of a knife until it becomes a paste, then add it to the dressing. Stir in the buttermilk, 1/2 teaspoon salt, and a few grinds of black pepper. Refrigerate until ready to use. Place each lettuce wedge on a plate. Spoon some of the dressing on top, then sprinkle with the cheese and more chives. Serve the remaining dressing on the side.

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Wedge salads are essential steakhouse fare and have been for decades – “iceberg wedges, blue cheese, bacon” was Roger Sterling’s order on “Mad Men” when he and Don Draper saved the Madison Square Garden account in Season 3, set in 1963. But there is no reason not to bring them home: Pale green-white triangles of commodity iceberg drizzled in pale white-blue dressing, with crumbles of bacon and bright red pops of cherry tomato, and pricks of green chive strewn across the top. Serve a wedge and a steak, or a wedge and a hamburger, or a wedge and a roast chicken, or just a wedge and a lot of warm bread and cold red wine, and it’s a pleasant evening you’re having, a retro delight. Wedge is a salad for pleasure.
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