A wedge salad covered in bacon, tomatoes, onions, and blue cheese crumbles is pretty much the perfect lunch.
It’s salty. It’s creamy. It’s tangy. It’s fresh.
And, if you have the bacon cooked ahead of time, it takes just a couple of minutes to put together. If you want to make the dressing ahead of time, well, then this bad boy practically makes itself!
Over the years it took me awhile, but I finally fell in love with blue cheese. My father loved blue cheese, and I kept trying to like it, so he’d have a “blue cheese buddy.”
I tried.
And I tried.
And it was, meh.
But then one day I ordered a wedge salad and…voila! I got it! I really, really, got it! It’s so salty and creamy and funky – well – I’m a BIG convert.
However, Jedd and Mom are both firmly in the “absolutely NOT camp.”
Which is why I typically eat this for lunch, when I’m alone, and I can talk to the cheese.
“Oooh, who’s a delicious bite of cheese? You are!”
What can I say. Sometimes a woman just needs to be left alone with her salad.
Other Salads You Might Enjoy:
Bacon, Blue Cheese, and Avocado Salad
Green Bean Caesar Salad with Parmesan Black Pepper Croutons
Basil and Almond Pesto Pasta Salad
Classic Wedge Salad with Super Easy Blue Cheese Dressing (No Mayo!)
Ingredients
Blue Cheese Dressing (No Mayo!)
- 1/2 cup full-fat sour cream
- 1/2 cup buttermilk
- 4 oz. crumbled blue cheese
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Classic Wedge Salad
- 1 head iceberg lettuce washed, and quartered
- 1/2 cup halved cherry tomatoes
- 2 tablespoons crumbled blue cheese
- 2 tablespoons cooked and crumbled bacon
- 2 tablespoons diced red onion
Instructions
Blue Cheese Dressing (No Mayo!)
- Ina medium bowl, combine all of the ingredients.
- Stir well.
- Cover, and refrigerate for 30 minutes.
- Store for up to 4 days in the refrigerator.
Classic Wedge Salad
- Place all of the ingredients on a plate or in a large bowl.
- Drizzle with blue cheese dressing.
- Serve immediately.
