Ingredients
1 head iceberg lettuce
8 slices bacon, cooked, cooled, and crumbled
1 1/2 cups cherry tomatoes, halved
1/2 cup red onion, chopped
nuts such as toasted walnuts
1 cup light mayonnaise
1/2 cup sour cream
3 tablespoons white vinegar
3 teaspoons sugar
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/2 teaspoon black pepper or to taste
4 ounces blue cheese, with some reserved for garnish
Instructions
1-In a medium bowl, combine all dressing ingredients and stir well. Refrigerate for at least 30 minutes before serving. The dressing can be made up to one week in advance.
2-Cook bacon in a skillet until crisp, then drain on paper towels and crumble.
3-Cut the iceberg lettuce into halves, then cut each half into halves or thirds to create wedges.
4-Place the lettuce wedges on individual plates. Spoon the dressing over the wedges.
5-Top with bacon crumbles, cherry tomatoes, red onion, and blue cheese crumbles. Season with fresh crushed black pepper to taste.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥬 Use iceberg lettuce for its firm, tightly layered leaves that hold shape well.
💧 Rinse lettuce wedges gently and store wrapped in paper towels in the fridge to maintain freshness.
🌶️ Optionally, pickle red onions briefly for added tangy flavor and variety.
- Prep Time: 20 minutes
- Category: Salad
- Method: Assembling
- Cuisine: American
- Diet: Balanced
Nutrition
- Serving Size: 1 wedge salad
- Calories: 123
- Sugar: 4 grams
- Sodium: 402 mg
- Fat: 8 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0.01 grams
- Carbohydrates: 7 grams
- Fiber: 1 gram
- Protein: 7 grams
- Cholesterol: 15 mg