Hey everyone! Heres, another crowd pleaser that will be sure to impress. Wedge salad on a skewers with crisp iceberg lettuce, bacon, and tomato. Topped with a blue cheese dressing, red onion, and a balsamic drizzle. Simple and delicious! I dare you to try this recipe with my brown sugar bacon. You can find the recipe in my cookbook “The seasoned life.” This is a slight twist on a classic steakhouse wedge salad. I’m guilty of probably ordering a wedge salad anytime we go to a steakhouse. Just don’t forget my red onion! I love that for something so simple it packs a lot of flavors. And the tangy and easy to make blue cheese dressing is the perfect complement to this salad. Does anyone love a wedge salad as much as me? Leave a comment below.
Wedge Salad skewers
6-8 slices cooked bacon, cut into quarters.
1-pint cherry tomatoes
Head iceberg lettuce, cut into quarters.
One red onion, finely diced.
Blue Cheese Dressing recipe (recipe below)
6 ounces gorgonzola cheese, crumbled.
Balsamic glaze, optional.
Remove outer layer of lettuce head and the stem. Slice lettuce into quarters and slice into bite-sized wedges to fit on the skewer. Assemble the skewers by layering lettuce, bacon, and tomato.
Drizzle creamy dressing on top of the skewers. Top with diced red onion and gorgonzola cheese crumbles. Drizzle with a little balsamic glaze and enjoy!
1 cup mayonnaise
1/2 cup buttermilk
1/4 cup sour cream
1 tablespoon lemon juice
One tablespoon red wine vinegar
One tablespoon sugar
Dash of Worcestershire
1/4 teaspoon garlic powder
Salt and pepper to taste. (I used about a teaspoon each)
1/3 cup blue cheese (I prefer a creamy Danish cheese)
Simply place everything but the blue cheese in a mason jar or bowl and combine thoroughly. Add your crumbled blue cheese and carefully mix. You want it to be chunky! If you like your dressing to be thinner just add more milk.