Blue Cheese and Bacon Wedges Recipe: A Zingy Spin on a Steakhouse Favorite
A quick-prep drizzle gives it a surprising pop of flavor
It has a reputation for being less nutritious than other lettuce varieties, but iceberg lettuce is actually a great source of fiber and vitamin C. Plus it’s the star of one of the most famous salads out there – The Wedge. That’s what inspired this Blue Cheese and Bacon Wedges recipe. It’s a twist on the steakhouse classic!
Instead of blue cheese dressing for our salad, we whip up a zesty sour cream dressing kicked up with cayenne. Then sprinkle crumbled blue cheese on the salad and drizzle with the balsamic glaze. Balsamic is a dark, intensely flavored vinegar from Modena, Italy. It adds a zingy pop to salad dressings, bitter greens like kale — even soups and stews. And it’s easy to turn it into a syrup by simply reducing it on the stove for several minutes. Give this recipe a go, then leave us a comment below.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1/4 cup balsamic vinegar
- 4 slices bacon
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 2 Tbs. milk
- 1 clove garlic, minced
- 1/8 tsp. cayenne pepper
- 1 head iceberg lettuce, cut into 6 wedges
- 1 tomato, diced
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped red onion
Instructions
• In pot, bring vinegar to boil over medium heat. Cook until syrupy, 3–4 min. Cool.
• Coat nonstick skillet with cooking spray; heat over medium. Add bacon; cook until crisp, 8–10 min. Drain on paper towels; crumble. In bowl, mix sour cream, mayonnaise, milk, garlic and cayenne. Place lettuce on plates; add tomato, cheese, onion and bacon. Drizzle with dressing and balsamic glaze.
Nutrition
- Calories: 210 kcal
- Fat: 19 gram
- Saturated Fat: 5 gram
- Protein: 5 gram
- Carbohydrate: 5 gram
- Fiber: 0 gram
- Cholesterol: 30 mg
- Sugar: 3 gram
- Sodium: 280 mg
