Best 6 Iceberg Wedge Salad With Warm Bacon And Blue Cheese Dressing Recipes
**An Iceberg Wedge Salad That Will Make You Say, "Wow!"**
Prepare to be amazed by the iceberg wedge salad, a culinary masterpiece that combines crisp iceberg lettuce, warm, savory bacon, and a luscious blue cheese dressing. This salad is not your average side dish; it's a main event that will leave you craving more. The combination of textures and flavors is simply irresistible. The crisp lettuce provides a refreshing crunch, while the warm bacon adds a smoky, salty touch. And the creamy, tangy blue cheese dressing ties it all together, creating a symphony of flavors that will tantalize your taste buds.
**Additional Recipes to Elevate Your Salad Game:**
- **Classic Caesar Salad:** Experience the timeless flavors of this iconic salad, featuring crisp romaine lettuce, creamy Caesar dressing, crunchy croutons, and freshly shaved Parmesan cheese.
- **Caprese Salad:** Indulge in the simplicity and freshness of this Italian classic, made with ripe tomatoes, creamy mozzarella cheese, and fragrant basil leaves. Drizzle with olive oil and balsamic vinegar for a perfect balance of flavors.
- **Greek Salad:** Transport yourself to the Mediterranean with this vibrant salad, featuring crisp cucumbers, juicy tomatoes, red onions, Kalamata olives, and crumbled feta cheese. Toss it with a tangy lemon-oregano vinaigrette for an explosion of flavors.
- **Quinoa Salad with Roasted Vegetables:** Enjoy a healthy and satisfying salad packed with protein-rich quinoa, roasted zucchini, bell peppers, and broccoli. Drizzle with a zesty lemon-tahini dressing for a refreshing twist.
ICEBERG WEDGE SALAD WITH WARM BACON DRESSING
Steps:
- Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside.
- In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately.
ICEBERG WEDGE
Steps:
- Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.
- Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.
LAYERED BLUE CHEESE, BACON AND ICEBERG SALAD
What's better than a classic wedge? One that's stacked with all the usual suspects, plus some new friends. Carrots add just the right amount of color and root-veggie crunchiness. You can toss the salad with ranch or French dressing if you don't have blue cheese on hand.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak the onions in ice water for at least 20 minutes. Strain.
- Meanwhile, cook the bacon in a large skillet over medium heat until brown and crisp, 6 to 7 minutes per side. Remove, drain on paper towels and roughly chop.
- Whisk together the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl.
- Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a layer with a third of the lettuce, then add the following in separate layers: the tomatoes, the olives, half the remaining lettuce, the carrots, the croutons, and the remaining lettuce. Sprinkle the top with the onions and bacon. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.)
- If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.
WEDGE SALADS WITH BACON AND BLUE CHEESE
We still order old-school wedge salads regularly when we eat out! The combo of cool crispy lettuce, smoky bacon and tangy blue cheese and tomatoes is kinda perfect. We wanted to do this dish one better by adding a hard-cooked egg for a little more protein and color.
Provided by Jet Tila
Categories side-dish
Time 20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Put the iceberg wedges onto 2 chilled plates, 1 wedge per person. Sprinkle with the tomatoes, blue cheese and bacon. Divide the egg quarters between the plates. Drizzle with the Blue Cheese Dressing. Serve immediately.
- In a small bowl, mash the cheese and buttermilk together with a fork until the mixture resembles large-curd cottage cheese. Stir in the sour cream, mayonnaise, vinegar, sugar and garlic powder until well blended. Season to taste with salt and pepper. Makes about 1 2/3 cups.
ICEBERG WEDGE SALAD WITH WARM BACON AND BLUE CHEESE DRESSING
Steps:
- Mix the mayonnaise, lemon juice, pepper, and hot sauce in a medium bowl. Add the cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
- Cook the bacon in a large skillet over medium heat until golden brown and beginning to crisp.
- Arrange the lettuce wedges on plates. Spoon the dressing over. Using a slotted spoon, transfer the warm bacon from the skillet onto the salads, dividing equally. Garnish with red onion.
- do ahead
- The DRESSING can be made 1 day ahead. Cover and chill.
ICEBERG WEDGE SALAD WITH WARM BACON DRESSING
An easy salad fit for company.
Provided by kikosmom
Categories Salad Green Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl.
- Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 13.4 g, Cholesterol 20.1 mg, Fat 7.9 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 439.5 mg, Sugar 8.6 g
Tips:
- Choose the right lettuce: Iceberg lettuce is the traditional choice for wedge salads, but you can also use romaine lettuce or even butter lettuce.
- Make sure the lettuce is cold: This will help the salad stay crisp and refreshing.
- Use high-quality bacon: Thick-cut bacon is best for this salad.
- Cook the bacon until it is crispy: This will add flavor and texture to the salad.
- Use a good quality blue cheese dressing: You can make your own dressing or use a store-bought dressing.
- Add some extras: Crumbled hard-boiled eggs, tomatoes, and red onions are all great additions to this salad.
Conclusion:
The iceberg wedge salad with warm bacon and blue cheese dressing is a classic for a reason. It is simple to make, yet delicious and satisfying. The combination of crisp lettuce, warm bacon, and tangy blue cheese dressing is irresistible. This salad is perfect for a summer lunch or dinner, and it is also a great side dish for a party or potluck.
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