Last week we went on a little vacation to Palm Springs. And, twice during our three day furlough, we experienced fantastic iceberg wedge salads with blue cheese dressing. When we came home, we had to try our hand at this crunchy, creamy, cheesy delight. If we do say so ourselves, we came awfully close to the professionally created salad.
It's easy and delicious and mildly impressive to serve at a small dinner party.
Rating: 1/4 assed
Here's what you need and how you do it
1 head iceberg lettuce, washed and quartered with core removed
5-6 slices pre-cooked bacon, heated and diced (optional)
1/2 cup candied walnuts or pecans (optional)
1 cup blue (or bleu) cheese crumbles
1/2 cup sour cream
3 Tablespoons milk (or more depending on desired consistency)
2 teaspoons white wine vinegar
1 teaspoon worcestershire sauce
1/4 teaspoon salt
2 garlic cloves, crushed (crucial)
Whisk all ingredients from blue cheese to garlic in a small bowl. Pour over lettuce wedge and top with chopped bacon. Serve candied nuts on the side.
For a printable version of this recipe, click here.