The wedge salad was a ubiquitous menu item during the 1950's and 1960's but faded out since. In recent years, this salad has started making an appearance on menus again with a face lift. Using fresh ingredients and making your own dressing, turns this retro salad from ordinary to extraordinary. I like to serve my wedge salad as part of a steak dinner but this would be a delicious side dish for any meal.
Salad:
1/2 head iceberg lettuce, cut into a wedge
1 cup grape tomatoes, cut into halves
6 slices cooked bacon, crumbled
1/2 cup blue cheese, crumbled
Dressing:
3/4 cup mayonnaise
3/4 cup buttermilk
1/2 cup blue cheese, crumbled
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
For full recipe instructions, click below
Classic Wedge Salad
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