Killer Wedge Salad

Prep the Lettuce: Cut a head of iceberg lettuce into quarters, removing any wilted outer leaves. Rinse the wedges under cold water and pat dry with paper towels. Place them in the refrigerator to chill for at least 30 minutes.

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Cook Bacon: In a skillet over medium heat, cook 6 slices of bacon until crispy. Transfer the cooked bacon to a plate lined with paper towels to drain excess grease. Once cooled, crumble the bacon into small pieces.

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Prepare Dressing: In a small bowl, mix 1/2 cup of mayonnaise, 1/4 cup of sour cream, 2 tablespoons of white wine vinegar, 1 tablespoon of lemon juice, 1 teaspoon of garlic powder, salt, and pepper to taste. Adjust seasoning according to preference.

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late the Wedges: Place the chilled lettuce wedges on individual plates or a serving platter.

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Dress the Wedges: Drizzle the prepared dressing generously over each lettuce wedge, ensuring even coverage.

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Add Toppings: Sprinkle crumbled bacon, 1/2 cup of halved cherry tomatoes, 1/4 cup of thinly sliced red onion, and 1/4 cup of crumbled blue cheese evenly over the dressed lettuce wedges.

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Garnish and Serve: Garnish the salad with chopped chives for added flavor and presentation. Serve immediately and enjoy your refreshing and indulgent Killer Wedge Salad!

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