Cheddar Bacon Wedge Salad
This easy recipe with crunchy skillet-fried bacon plus iceberg lettuce is reminiscent of a steakhouse salad. Dovetailing Tip: Cook 2 extra slices of bacon to use day 4 in Cheesy Zucchini Noodles with Bacon.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 528
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 528
4 slices thick-cut bacon
1 cup mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
1 clove garlic, pressed
1/2 teaspoon distilled white vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 head iceberg lettuce
1/2 cup grated sharp cheddar or cheddar-jack
Directions:
In a medium skillet, fry the bacon slices until slightly crisp. Drain on paper towels and set aside to cool.
In a large bowl, combine the mayonnaise, buttermilk, sour cream and garlic. Add the vinegar, Worcestershire, salt, pepper and cayenne and whisk until the mixture is totally smooth.
Chop up the bacon into pieces. Cut the iceberg in half right through the middle, then cut the halves into wedges.
Spoon a good amount of the dressing over each wedge so that it drips down the sides, then sprinkle on the cheese and bacon.
Source: foodnetwork.com
In a large bowl, combine the mayonnaise, buttermilk, sour cream and garlic. Add the vinegar, Worcestershire, salt, pepper and cayenne and whisk until the mixture is totally smooth.
Chop up the bacon into pieces. Cut the iceberg in half right through the middle, then cut the halves into wedges.
Spoon a good amount of the dressing over each wedge so that it drips down the sides, then sprinkle on the cheese and bacon.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
