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Wedge Salad with Blue Cheese Dressing

servings: 4
Wedge Salad with Blue Cheese Dressing

prep time

20

total time

20

ingredients

17

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Wedge Salad with Blue Cheese Dressing

servings: 4
INGREDIENTS:
ingredients

Wedge Salad:

  • 1 head iceberg lettuce, cut into 4 wedges
  • 1 pint cherry tomatoes
  • ½ cup pancetta, diced
  • 1 avocado, sliced
  • 2 hardboiled eggs, sliced
  • ½ cup pre-made French-fried onions
  • Fresh herb leaves (tarragon, parsley, chives)

Blue Cheese Dressing:

  • ½ cup plain Greek yogurt
  • ½ cup Hood® Sour Cream
  • ½ cup Hood® Light Cream
  • 2 Tbsp. shallots, chopped
  • ½ clove garlic, minced
  • 2 Tbsp. parsley, chopped
  • 1/3 cup lemon juice
  • 2 tsp. kosher salt
  • ½ tsp. black pepper
  • 1 cup blue cheese, crumbled
DIRECTIONS:
directions
Pancetta:
To cook pancetta, place in pan over medium low heat. Cook until crispy and golden brown, approximately 8-10 minutes.

Blue Cheese Dressing:
Lightly whisk together the Greek yogurt, Hood® Sour Cream and Hood® Light Cream in a medium mixing bowl, do not over mix. Add all remaining dressing ingredients and stir to combine.

Wedge Salad:
Lay each iceberg lettuce wedge in the center of separate plates. Top lettuce generously with blue cheese dressing. Evenly distribute cherry tomatoes, pancetta, avocado, hardboiled eggs, French-fried onions, and herb leaves over all four wedges of iceberg lettuce.
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