Blt Wedges Recipes

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BLT WEDGE SALAD



BLT Wedge Salad image

The homemade dressing really makes this simple, quick-to-fix salad shine. You get so much flavor without a whole lot of work. Making the dressing in advance and refrigerating will intensify the flavor. Adding blue cheese crumbles is a great option as well.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup 2% milk
3 tablespoons lime juice
1 cup mayonnaise
1 shallot, finely chopped
1 tablespoon ranch salad dressing mix
1 teaspoon pepper
1 garlic clove, minced
1 medium head iceberg lettuce
1-1/2 cups grape tomatoes, halved lengthwise
2/3 cup crumbled cooked bacon
Crumbled blue cheese, optional

Steps:

  • In a small bowl, whisk milk and lime juice; let stand for 5 minutes. Whisk in the mayonnaise, shallot, ranch dressing mix, pepper and garlic until blended., Cut lettuce into four wedges. Drizzle with dressing; top with tomatoes and bacon. Sprinkle with blue cheese if desired.

Nutrition Facts : Calories 536 calories, Fat 48g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 1405mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.

BLT WEDGES



BLT Wedges image

Provided by Food Network Kitchen

Time 25m

Yield 6 servings

Number Of Ingredients 11

4 slices thick-cut bacon, diced
3 tablespoons tomato paste
2 tablespoons white wine vinegar
2 tablespoons sour cream
1 tablespoon minced shallot
1 tablespoon chopped fresh tarragon
1/2 teaspoon sugar
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 head iceberg lettuce, cut into 6 wedges
1 cup cherry tomatoes, quartered

Steps:

  • Cook the bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve the drippings.
  • Make the dressing: Combine the tomato paste, vinegar, sour cream, shallot, tarragon, sugar and 1 tablespoon bacon drippings in a medium bowl; whisk well. Add the olive oil in a slow stream, whisking until emulsified. Whisk in 2 to 3 tablespoons water to make the dressing thin enough to drizzle. Season with salt and pepper.
  • Arrange the iceberg wedges on a platter and drizzle with the dressing. Top with the tomatoes and bacon.

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