Blue Cheese Wedge Salad

Serves: 4

Ingredients
2 heads iceberg lettuce
¾ cup Bacon Bits
1/4 cup egg, hard-boiled, chopped
1/4 cup tomato, chopped
1/4 cup blue cheese
1 cup mayonnaise
1/2 cup plus 1 tbs sour cream
2 tbs buttermilk
1/2 tsp Dijon mustard
1/4 tsp seasoned salt
Salt and freshly ground black pepper
3.5 oz (about 1/4 cups) blue cheese, crumbled

Directions for Dressing

In a large mixing bowl, whisk together the mayonnaise and sour cream. Add the buttermilk, Dijon, and seasoned salt. Whisk until well mixed. Season to taste with salt and pepper and whisk again.

 Using a rubber spatula, gently fold in the blue cheese. Transfer to a storage container with a tight-fitting lid and refrigerate for at least 1 day and up to 4 days.

Directions for Salad

Remove any wilted outside leaves from lettuce head. Strike bottom of lettuce head on a flat surface to loosen core. Pull core out. Place lettuce head on cutting board and slice from top to bottom. Remove approximately one inch off each side, depending on the size of the head. Slice two 2-inch thick slices from center of head. Repeat with second head.

Ladle dressing across wedge so that it runs over one side. In this order sprinkle: bacon bits, chopped egg, chopped tomatoes, and blue cheese over the top of the salad.

 

Recipe adapted from delish.com