Classic Wedge Salad
1 Head Iceberg Lettuce, cored and washed, drained of excess water, cut into 4-5 wedges
10 Slices of Bacon (6 slices cut up, fried and drained. 4 slices fried as a whole slice)
½ Cup Red Onion, sliced thin
Small Container Cherry Tomatoes, cut in half, drizzled with olive oil and sprinkled with salt
1-2 Ears of Corn, cut off the cob, left raw
¾ Cup Frozen Peas, thawed
Sliced or Crumbled Blue Cheese
2-3 Avocados, sliced or cubed
1 ½ Cup Mayonnaise
½ Cup Sour Cream
1 Tbsp Real Lemon Juice
1 tsp Dried Chives
½ tsp Dried Dill
½ tsp Garlic Powder
¼ tsp Salt
¼ tsp Pepper
3 Tbsp Fresh Parsley
3 Tbsp Half & Half, less if needed
½ Cup Balsamic Vinegar
2 Tbsp Brown Sugar
Balsamic Drizzle (prepare right before serving)
Core, wash and cut iceberg lettuce into wedges (4-5 wedges per head) and set each wedge on a plate.
Prepare toppings and set aside.
Combine all ingredients and mix with wire whisk.
Chill in refrigerator if possible.
Combine vinegar and brown sugar.
In a small saucepan, over medium heat bring mixture to a boil.
Remove from heat. (Pro Tip: The mixture thickens as it cools, it’s going to look like there is less than what you had when you began. This is why the “pros” call it a balsamic “reduction”)
Drizzle wedges with dressing first, then toppings (add blue cheese last), then balsamic reduction.
Garnish each wedge with one whole piece of bacon.
Combine all the salad ingredients in a large salad bowl.
This recipe serves 4-5 people. For a larger group double everything except the balsamic reduction. Also, to make this a meal, add any protein; turkey breast, filet of salmon or a de-boned rotisserie chicken!