The Wedge

I love the Wedge Salad!  I order it everywhere I go if possible.  So do you love it too or are you wondering what in the heck is a Wedge?  Well I believe it is the only salad that is going to save the poor Iceberg Lettuce from extinction:)  True!  I never use Iceberg, but it now has a place in my home. (Or crisper.)  If you are a lover of Blue Cheese, bacon, tomatoes, and creamy salad dressing, then you will love this!  And while I'm on the subject of creamy dressings, the recipe that follows will make you so happy.

I've been buying a lot of the Bolthouse Farms Yogurt Dressings.  Creamy dressings with 35 calories vs. the 250 calories in the standard dressing.  The secret is the Greek Yogurt in place of the mayo.  I love them!!  The Caesar dressing is divine.  It makes the best Chicken Caesar Salad sandwich on the planet, and I have no guilt what-so-ever.  So I've turned my favorite homemade Blue Cheese dressing into a Greek inspired version as well so I don't feel bad at all when I douse my salad in dressing.

The first Wedge Salad I had was a a glorious steak house years ago, but I see them everywhere now a days.  It's a large wedge or quarter of a head of Iceberg lettuce set on the plate and topped with all sorts of goodies.  I love to add a little crumbled bacon, some more Blue Cheese, chopped cherry tomatoes, thin sliced apples, and some candied pecans.  You could add hard boiled egg or what ever else strikes you fancy.  A knife is required to eat this salad, but is there anything good in this world that doesn't?  Loves!!

Wedge Salad

1 head Iceberg Lettuce cored and cut into 4-6 wedges

Homemade Blue Cheese Dressing

chopped Cherry Tomatoes

Sliced green apples

crumbled bacon

candies or toasted pecans

Blue Cheese crumbles

Top the wedge salad with a nice portion of all the above.  Serve and enjoy!

Homemade Blue Cheese Dressing

1/2 c. plain Greek yogurt

1/8 c. mayo (optional)

1/2 - 1 c. buttermilk (a must!)

1/2 t. onion salt

2 t. parsley flakes

1/4 c. Blue Cheese crumbles

Place all the above ingredients together in a quart sized Mason jar and shake the heck out of it!  If it needs to be a little thinner just add a little more buttermilk.  Taste and if needed add a little salt and pepper.  The dressing should sit an hour or so in the fridge before serving to help the flavors combine.