WEDGE SANDWICH RECIPES

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ICEBERG WEDGE SALAD SANDWICH RECIPE | REAL SIMPLE



Iceberg Wedge Salad Sandwich Recipe | Real Simple image

Provided by Georgia Freedman

Total Time 5 minutes

Yield Serves 4

Number Of Ingredients 5

4 teaspoons mayonnaise
8 sturdy, 1-inch-thick slices of iceberg lettuce
1 teaspoon red wine vinegar
2 tomatoes, sliced
12 ounces creamy blue cheese, cut into 1/2-inch slices

Steps:

  • Spread the mayonnaise on four slices of lettuce. Sprinkle each with ¼ teaspoon of the red wine vinegar, then top each with one quarter of the tomato and the blue cheese, and sandwich with the four remaining slices of lettuce.

WEDGE SALAD RECIPE | FOOD NETWORK



Wedge Salad Recipe | Food Network image

Provided by Food Network

Categories     side-dish

Total Time 1 hours 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 17

4 slices applewood-smoked bacon
1 large head iceberg lettuce, cored and sliced into 6 equal wedges
2 medium tomatoes, diced
2 small red onions, thinly sliced
3 tablespoons finely chopped chives
1 1/2 cups buttermilk
1/3 cup sour cream
2 tablespoons chopped chives
2 tablespoons mayonnaise
2 tablespoons chopped fresh parsley
1 teaspoon lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 cloves garlic, finely minced
2 scallions, finely chopped

Steps:

  • For the salad: Preheat the oven to 400 degrees F.
  • Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.
  • For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).
  • Assembly: Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives.
  • Any leftover dressing can be refrigerated for up to 1 week.

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