Red Meat Allergy Friendly Wedge Salad with Blue Cheese
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Learn more →Ingredients
4 servings
For the salad
- 6 strips bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 1 large head iceberg lettuce
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
For the blue cheese dressing
- 4 oz blue cheese, crumbled, divided
- ½ cup mayonnaise
- ¼ cup sour cream
- 3 tbsp buttermilk
- 1 tbsp white wine vinegar
- ½ tsp garlic powder
- ¼ tsp onion powder
- salt and pepper, to taste
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Cook the bacon in a large skillet over medium heat, turning occasionally, until the fat has rendered and the strips are deep golden brown and crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into rough pieces.
- 2
In a mixing bowl, combine the mayonnaise, sour cream, buttermilk, white wine vinegar, garlic powder, and onion powder. Whisk until smooth. Fold in half of the crumbled blue cheese, mashing some of it lightly with a fork so the dressing is creamy with visible chunks. Season with salt and pepper. Refrigerate until ready to serve.
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