Iceberg Wedge Salad with Blue Cheese Dressing
Ideal as a summer entrée, this fresh salad features crisp wedges of iceberg lettuce with a creamy blue cheese dressing.
How long will it take?
15 minutes
What’s the serving size?
Serves 4
What do I need?
For the Salad
- 1 iceberg lettuce
- 4 rashers middle bacon, cooked and cooled
- 250 g cherry tomatoes, cut into wedges
- Salt
- Freshly ground black pepper
For the Blue Cheese Dressing
- 1 cup sour cream
- ½ cup mayonnaise
- 3 tbsp milk
- 3 tsp red wine vinegar
- 1 clove garlic, minced
- 120 g blue cheese
- 4 chives, chopped, reserve some chives for garnish
How do I make it?
- Remove outer leaves from the iceberg lettuce, wash and cut in half, then cut each half into quartered wedges.
- Prepare Blue Cheese Dressing by adding all ingredients to a mixing bowl and stirring to combine.
- Place lettuce wedges onto serving plates and drizzle with Blue Cheese Dressing. Crumble over cooled bacon, and add tomatoes, then sprinkle with chives. Season with salt and pepper and serve.
