Best St Anselms Iceberg Wedge Salad Recipes

ICEBERG WEDGES WITH CREAMY BLUE-CHEESE DRESSING

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.

EASY ICEBERG WEDGE SALAD

Steps:

• Cut lettuce in half. Remove the outer leaves from the lettuce (THese are discarded). Rinse the lettuce halves and set aside, cut-side down to dry.
• Cut each lettuce half into quarters to create the wedges. You now have 8 small wedges.
• in a bowl- combine the sweet chilli sauce, the oil, lime zest and lime juice. Mix well.
• Stir the coriander through the sauce.
• Place the wedges on serving plates or a large platter.
• Season with salt and pepper.

ST. ANSELM'S ICEBERG WEDGE SALAD

Steps:

• In a large skillet set over medium heat, cook the bacon until crisp, approximately 8 to 10 minutes. Using tongs or a slotted spoon, remove the bacon to a plate lined with paper towels to drain. Pour off all but 1/4 cup of the bacon fat in the skillet.
• Lower the heat under the skillet, then stir in the flour and cook, stirring often with a spoon, until the flour is lightly browned, approximately 3 to 5 minutes. Add 1 1/2 cups water to the mixture, along with the vinegar, sugar and mustard, and allow to come to a simmer. Whisk the mixture frequently until the dressing is thick enough to resemble gravy and coat the back of a spoon, approximately 10 minutes. Season to taste with salt and pepper and remove from the heat.
• Put the iceberg wedges on plates. Drizzle with the warm dressing, and sprinkle with the bacon pieces, blue cheese and parsley. Serve immediately.