Bacon, Lettuce, and Tomato Wedge Salad with Buttermilk Blue Cheese Dressing
Cool off with a delicious bacon and tomato wedge salad topped with creamy buttermilk blue cheese dressing, crispy bacon, and tomatoes.
Servings 4 people
- 1 head iceberg lettuce cut into quarters (eighths if the head is large)
- 1 cup cherry tomatoes halved
- 4 strips bacon cooked, diced
Buttermilk Bleu Cheese Dressing:
- 1 large egg
- 3 cloves garlic
- 1 cup vegetable oil
- 1/4 cup buttermilk
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 8 ounces blue cheese coarsely crumbled
In a blender or food processor, combine egg and garlic cloves.
While the machine is still running, slowly add oil in a thin stream.
Turn the machine off and add buttermilk, salt, and peppers. Blend for a few seconds more to combine.
Pour dressing into a bowl and stir in cheese.
To assemble salad, arrange one wedge on a plate. Drizzle with dressing. Sprinkle with halved cherry tomatoes and bacon crumbles.
If stored properly, the buttermilk blue cheese dressing will keep for up to a week. Lettuce doesn’t last as long once it has been cut. If you find yourself with a few leftover lettuce wedges, store them in a plastic freezer bag, remove as much air as possible, seal and store in the fridge. They should keep for a day or two before they start to turn brown.
Once dressed, the salad won’t keep for long. That’s because the acid in the buttermilk starts breaking down the composition of the lettuce leaves and causes them to release water. Consume the wedge salads within two hours after dressing and discard any leftovers.
Serving: 1wedge | Calories: 490kcal | Carbohydrates: 9.5g | Protein: 14g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 13g | Trans Fat: 0.8g | Cholesterol: 54mg | Sodium: 989mg | Potassium: 495mg | Fiber: 2.4g | Sugar: 5.9g | Vitamin A: 1200IU | Vitamin C: 13.2mg | Calcium: 110mg | Iron: 1.1mg