Wedge Salad with Bacon and Blue Cheese

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 mins Cook Time: 5 mins Yield: 4 wedges

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 1 TB. lemon juice 1⁄2 tsp. sea salt 1⁄4 tsp. freshly ground black pepper 1 head iceberg lettuce, quartered 1⁄4 cup fresh parsley, chopped 1 Slice bacon into 1⁄2-inch (1.25cm) squares. Heat a medium skillet over medium heat.

2Add 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.

3In a small bowl, combine blue cheese, mayonnaise, heavy cream, sour cream, lemon juice, sea salt, and black pepper until well blended.

4Cut woody core off each lettuce wedge. Place wedges on 4 salad plates.

5Drizzle with blue cheese dressing and top with crisp bacon and parsley to serve.

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.

Nutrition per Serving

Fat 87% Protein 10% Net Carb 3% Ratio 2.9:1 Calories 624

Fat 60g

Protein 16g

Total Carbohydrate 7g

Dietary Fiber 2g

Net Carbohydrate 5g