Best Iceberg Wedge With Bacon Blue Cheese Dressing Recipes

Iceberg Wedge Salad with Warm Bacon and Blue Cheese Dressing image

Yield makes 6 servings

Number Of Ingredients 9

1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk (optional)
1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

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 With Warm Bacon & Blue Cheese Dressing image

Provided by Juenessa

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon fresh coarse ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
buttermilk (optional)
1/2 lb thick-cut bacon, cut crosswise into 1-inch pieces
1 large head iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

Steps:

Mix first 4 ingredients in medium bowl.
Add blue cheese and stir until well blended.
If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
(Can be made 1 day ahead. Cover and chill.).
Cook bacon in large skillet over medium heat until golden brown and beginning to crisp.
Arrange lettuce on plates.
Spoon dressing over.
Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally.
Garnish with red onion.

Nutrition Facts : Calories 507.9, Fat 43.4, SaturatedFat 12.8, Cholesterol 57.9, Sodium 1081.2, Carbohydrate 20.7, Fiber 2, Sugar 6.7, Protein 11.1

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing image

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk (optional)
1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

Steps:

Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)
Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

Iceberg Wedges with Creamy Blue-Cheese Dressing image

Provided by Martha Stewart

Yield Makes 1 3/4 cups

Number Of Ingredients 9

1/2 cup buttermilk
1/4 cup mayonnaise
1/4 cup plain low-fat Greek-style yogurt
1 tablespoon fresh lemon juice
1/2 teaspoon coarsely chopped fresh thyme
Coarse salt and freshly ground white pepper
4 ounces crumbled blue cheese
1 head fresh iceberg lettuce, trimmed and chilled
Sliced tomato, for serving (optional)

Steps:

Whisk together buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; season with salt and pepper.
Gently stir in crumbled blue cheese. (Dressing may be stored, refrigerated in a covered container, for up to 3 days.)
Cut iceberg lettuce into wedges and drizzle with dressing. Serve with tomatoes, if desired.