Wedge Salad with Blue Cheese Dressing
servings: 4
prep time
20
total time
20
ingredients
17
Wedge Salad with Blue Cheese Dressing
servings: 4
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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
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DIRECTIONS:directionsPancetta:
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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