Wedge Salad with Bacon and Blue Cheese 95
Crisp iceberg lettuce wedges are coated with a tangy blue cheese dressing and sprinkled with crunchy bacon pieces.
Wedge Salad with Bacon and Blue Cheese Prep Time: 10
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Ingredients 4 oz. (110g) thick-sliced bacon (about 1⁄4 in.; .5cm thick) 4 oz. (110g) blue cheese, crumbled 3
⁄4 cup mayonnaise
1
⁄4 cup heavy cream
1
⁄4 cup sour cream
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Yield:
4 wedges
1 2
Slice bacon into 1⁄2-inch (1.25cm) squares. Heat a medium skillet over medium heat.
Add bacon in an even layer on the bottom of the skillet. Cook for 4 to 5 minutes, turning as needed, until all sides are crisp. Remove bacon from the skillet and place on a paper towel. Discard any bacon drippings left in the skillet.
Serving Size: 1
wedge
Many butcher shops will cut a thick slice of bacon if asked, or you can simply substitute the thickest cut you can find.
3
In a small bowl, combine blue cheese, mayonnaise, heavy cream, sour cream, lemon juice, sea salt, and black pepper until well blended.
1 TB. lemon juice 1
⁄2 tsp. sea salt
1
⁄4 tsp. freshly ground black pepper
1 head iceberg lettuce, quartered 1
Cook Time: 5
⁄4 cup fresh parsley, chopped
4 5
Cut woody core off each lettuce wedge. Place wedges on 4 salad plates. Drizzle with blue cheese dressing and top with crisp bacon and parsley to serve.
Nutrition per Serving 87% Protein 10% Fat
3% 2.9:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
624
60g
16g
7g
2g
5g
