Wednesday, October 19, 2011

Wedge Salad

I love to order a wedge salad when we go out to eat.  My favorite is a deconstructed wedge salad that is served at Ruth's Chris.  I tried to make mine like that one, but for presentation sake it remains a wedge.  
  • 1 head of Iceberg lettuce
  • 2 Roma tomatoes, diced
  • 4 strips of bacon, cooked crisp and crumbled
  • 2 green onions, chopped fine
  • 1 can French’s French Fried Onions
  • 4 oz. of Blue cheese, crumbled
  • 1 C. of Chunky Blue Cheese salad dressing
  1. Remove the heart of the head of lettuce by firmly pounding it into the counter
  2. Fill the head of lettuce with water and allow to drain
  3. Cut the lettuce in half , then into fourths
  4. Place each wedge on a plate
  5. Pour ¼ C. of salad dressing over each wedge
  6. Sprinkle each with green onions
  7. Next add the following to each wedge: 1 strip of bacon, ½ of a tomato, 1 oz. of blue cheese, and ¼ can of French Fried Onions
  8. Serve with salt and pepper
Tips and Tricks:
  • I like to drizzle some Balsamic vinegar over my wedge also.
  • This makes a great presentation for a dinner party.

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