Blue Cheese Wedge Salad

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 1/2 tsp Black pepper

• Dairy

  • 4 oz Blue cheese

Found on myrecipemagic.com

Description

Ingredients

• 1 cup light sour cream 1/2 cup mayonnaise 3 tablespoons buttermilk 3 teaspoons red wine vinegar 1/2 teaspoon worcestershire sauce 1/4 teaspoon garlic salt 1 1/2 teaspoons black pepper 4 ounces blue cheese ( reserve a few chunks for garnish ) Directions Add all of the dressing ingredients to a medium bowl and stir well to combine. R efrigerate for at le ast 30 minutes. Plac e each lettuce wedge on a plate, drizzle with the blue chees For the salad 1    head    iceberg lettuce ( cored and cut into 4 wedges ) 8    bacon strips ( cooked, cooled and crumbled ) 1 1/2    cups    cherry tomatoes 1/2    cup    red onion ( chopped )    to taste    pecans ( or walnuts, toasted, for garnish (optional) ) Servings 4 From Tastes Better From Scratch  
• 1/2 cup mayonnaise 3 tablespoons buttermilk 3 teaspoons red wine vinegar 1/2 teaspoon worcestershire sauce 1/4 teaspoon garlic salt 1 1/2 teaspoons black pepper 4 ounces blue cheese ( reserve a few chunks for garnish ) Directions Add all of the dressing ingredients to a medium bowl and stir well to combine. R efrigerate for at le ast 30 minutes. Plac e each lettuce wedge on a plate, drizzle with the blue chees For the salad 1    head    iceberg lettuce ( cored and cut into 4 wedges ) 8    bacon strips ( cooked, cooled and crumbled ) 1 1/2    cups    cherry tomatoes 1/2    cup    red onion ( chopped )    to taste    pecans ( or walnuts, toasted, for garnish (optional) ) Servings 4 From Tastes Better From Scratch  
• 3 tablespoons buttermilk 3 teaspoons red wine vinegar 1/2 teaspoon worcestershire sauce 1/4 teaspoon garlic salt 1 1/2 teaspoons black pepper 4 ounces blue cheese ( reserve a few chunks for garnish ) Directions Add all of the dressing ingredients to a medium bowl and stir well to combine. R efrigerate for at le ast 30 minutes. Plac e each lettuce wedge on a plate, drizzle with the blue chees For the salad 1    head    iceberg lettuce ( cored and cut into 4 wedges ) 8    bacon strips ( cooked, cooled and crumbled ) 1 1/2    cups    cherry tomatoes 1/2    cup    red onion ( chopped )    to taste    pecans ( or walnuts, toasted, for garnish (optional) ) Servings 4 From Tastes Better From Scratch  
• 3 teaspoons red wine vinegar 1/2 teaspoon worcestershire sauce 1/4 teaspoon garlic salt 1 1/2 teaspoons black pepper 4 ounces blue cheese ( reserve a few chunks for garnish ) Directions Add all of the dressing ingredients to a medium bowl and stir well to combine. R efrigerate for at le ast 30 minutes. Plac e each lettuce wedge on a plate, drizzle with the blue chees For the salad 1    head    iceberg lettuce ( cored and cut into 4 wedges ) 8    bacon strips ( cooked, cooled and crumbled ) 1 1/2    cups    cherry tomatoes 1/2    cup    red onion ( chopped )    to taste    pecans ( or walnuts, toasted, for garnish (optional) ) Servings 4 From Tastes Better From Scratch  
• 1/2 teaspoon worcestershire sauce 1/4 teaspoon garlic salt 1 1/2 teaspoons black pepper 4 ounces blue cheese ( reserve a few chunks for garnish ) Directions Add all of the dressing ingredients to a medium bowl and stir well to combine. R efrigerate for at le ast 30 minutes. Plac e each lettuce wedge on a plate, drizzle with the blue chees For the salad 1    head    iceberg lettuce ( cored and cut into 4 wedges ) 8    bacon strips ( cooked, cooled and crumbled ) 1 1/2    cups    cherry tomatoes 1/2    cup    red onion ( chopped )    to taste    pecans ( or walnuts, toasted, for garnish (optional) ) Servings 4 From Tastes Better From Scratch  
• 1/4 teaspoon garlic salt 1 1/2 teaspoons black pepper 4 ounces blue cheese ( reserve a few chunks for garnish ) Directions Add all of the dressing ingredients to a medium bowl and stir well to combine. R efrigerate for at le ast 30 minutes. Plac e each lettuce wedge on a plate, drizzle with the blue chees For the salad 1    head    iceberg lettuce ( cored and cut into 4 wedges ) 8    bacon strips ( cooked, cooled and crumbled ) 1 1/2    cups    cherry tomatoes 1/2    cup    red onion ( chopped )    to taste    pecans ( or walnuts, toasted, for garnish (optional) ) Servings 4 From Tastes Better From Scratch  
• 1 1/2 teaspoons black pepper
• 4 ounces blue cheese ( reserve a few chunks for garnish )

Directions

• Add all of the dressing ingredients to a medium bowl and stir well to combine. R efrigerate for at le ast 30 minutes. Plac e each lettuce wedge on a plate, drizzle with the blue chees