Iceberg Lettuce With Blue Cheese Vinaigrette Recipes

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WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING



Wedge Salad with Elegant Blue Cheese Dressing image

This a great salad to have for a simple lunch or to serve with a nice dinner. Fresh ingredients make this salad very elegant and the wedge presentation makes it a great starter for a special occasion dinner. It is best to chill the dressing for 24 hours prior to serving.

Provided by cabanagrl

Categories     Salad     Green Salad Recipes

Time P1DT30m

Yield 8

Number Of Ingredients 13

½ pound crumbled blue cheese
¼ cup sour cream
⅓ cup buttermilk
½ cup mayonnaise
¼ cup red wine vinegar
1 tablespoon extra-virgin olive oil
1 ½ tablespoons white sugar
1 clove garlic, minced
ground black pepper to taste
1 head iceberg lettuce, cut into 8 wedges
2 roma tomatoes, diced
1 small red onion, thinly sliced
½ pound crumbled blue cheese

Steps:

  • Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
  • Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 9.1 g, Cholesterol 51.4 mg, Fat 30.6 g, Fiber 1.1 g, Protein 13.7 g, SaturatedFat 13.5 g, Sodium 892.3 mg, Sugar 5.3 g

CLASSIC WEDGE SALAD WITH BLUE CHEESE DRESSING



Classic Wedge Salad with Blue Cheese Dressing image

Wedge salad with blue cheese dressing is such a classic! Made with iceberg lettuce, crispy bacon, cherry tomatoes, and homemade blue cheese dressing.

Provided by Sheryl Julian

Categories     Salad     Side Dish     Comfort Food     Quick and Easy

Time 15m

Yield 6

Number Of Ingredients 13

6 thick strips bacon
2 ounces blue cheese, crumbled
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon cider vinegar
1/2 teaspoon Worcestershire sauce, or more to taste
Dash hot sauce, like Tabasco, or more to taste
1/4 teaspoon salt, or more to taste
1/4 teaspoon black pepper, or more to taste
Heavy cream or milk, as needed to thin the dressing
1 head iceberg lettuce
12 red or yellow cherry tomatoes, quartered
2 tablespoons chopped fresh chives

Steps:

  • Assemble the salads: Arrange the wedges on 6 salad plates. Spoon some dressing over the wedges. Sprinkle with bacon, tomatoes, and chives. Serve immediately.

Nutrition Facts : Calories 210 kcal, Carbohydrate 7 g, Cholesterol 34 mg, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, Sodium 467 mg, Sugar 5 g, Fat 17 g, ServingSize Makes 6 servings, UnsaturatedFat 0 g

BLUE CHEESE VINAIGRETTE



Blue Cheese Vinaigrette image

This is a classic vinaigrette recipe with the addition of creamy blue cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 5m

Number Of Ingredients 7

1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon coarse salt
1/8 teaspoon ground pepper
Pinch of sugar
3/4 cup extra-virgin olive oil
1/2 cup crumbled blue cheese, such as Roquefort

Steps:

  • In a small bowl, whisk together vinegar, mustard, salt, pepper, and sugar.
  • Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. Add crumbled blue cheese.

ICEBERG WEDGE WITH CHUNKY BLUE CHEESE DRESSING



Iceberg Wedge with Chunky Blue Cheese Dressing image

Once looked down upon as so 1950s, the iceberg wedge with tangy blue cheese dressing has made a comeback, and with good reason. I'm always amazed at the enthusiastic response when I set out these salads-either on a party buffet table, or for a sit-down dinner. Guys especially love it.

Yield serves 8

Number Of Ingredients 14

2 cups mayonnaise
1 1/2 cups sour cream
1 tablespoon grated white onion
1 teaspoon minced garlic (about 1 medium clove)
1/2 teaspoon celery salt
1 tablespoon freshly squeezed lemon juice (about 1/2 medium lemon)
1 teaspoon Worcestershire sauce
1/4 cup dry white wine
1/4 cup thinly sliced green onions, white and green parts
2 cups good-quality blue cheese, crumbled (about 8 ounces)
1/4 cup finely chopped Mexican or French tarragon leaves (optional)
2 heads iceberg lettuce, cored and quartered
1 pint cherry tomatoes, halved
8 slices crisp cooked bacon, crumbled

Steps:

  • In a large bowl, whisk together all the dressing ingredients until combined. When ready to serve, set each lettuce wedge on a plate, spoon on about 1/2 cup dressing, and top with a handful of cherry tomato halves and a sprinkling of crumbled bacon.
  • The dressing and the bacon crumbles can be made up to 2 days in advance and refrigerated. Assemble the salad shortly before serving.
  • Mexican tarragon (also called mint marigold) is easily grown throughout Texas and is similar in taste to French tarragon, which literally can't take the Texas heat. If you don't find Mexican tarragon in the grocery store, look for the flowering plants at your local nursery. Little pots of these herbs also make charming party favors.
  • If you are so inclined, cut the calorie and fat load by using low-fat or nonfat mayonnaise and low-fat or nonfat sour cream instead of the full-fat stuff.

WEDGE SALAD



Wedge Salad image

The beauty of a wedge salad is in its simplicity, and this modernized recipe amplifies each element of the steak-house starter to cool, crunchy, super-satisfying effect. This summer, dig into crisp lettuce, sweet tomatoes, savory bacon, and tangy blue-cheese dressing.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 10

4 ounces mild blue cheese, such as Danish, crumbled (about 3/4 cup)
1/4 cup sour cream
3 tablespoons mayonnaise (we like Hellmann's)
1/3 cup low-fat buttermilk
1 tablespoon fresh lemon juice
2 tablespoons minced fresh chives, plus more for serving
Kosher salt and freshly ground pepper
5 ounces bacon (6 to 7 slices; we like Smithfield), cut crosswise into 1/2-inch-thick strips
1 cup ripe cherry tomatoes, or 1 beefsteak tomato (8 ounces)
1 head iceberg lettuce, rinsed, outer leaves removed

Steps:

  • Whisk together sour cream, mayonnaise, buttermilk, and lemon juice in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper. Cover and refrigerate at least 30 minutes (and up to 3 days) to allow the flavors to really meld.
  • Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard.
  • Halve cherry tomatoes (if using beefsteak, halve and squeeze out some seeds beforehand, so it's not watery, then cut into bite-size pieces). Season with salt and pepper; let stand 5 minutes. Cut lettuce through its core into 4 wedges; place each one on a plate. Spoon dressing on top and sprinkle with bacon, tomatoes, remaining 1/4 cup blue cheese, and more chives.

ICEBERG LETTUCE WEDGES W/CREAMY BLUE CHEESE DRESSING



Iceberg Lettuce Wedges W/Creamy Blue Cheese Dressing image

One my favorite salads! So elegant looking yet so easy to make. Great for dinner parties! Happy to share!

Provided by Wildflour

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

1 head iceberg lettuce
1 cup mayonnaise
1 cup sour cream
4 ounces crumbled blue cheese, room temp
2 tablespoons fresh lemon juice
1 dash Tabasco sauce
freshly ground salt and black pepper
2 tablespoons finely chopped fresh chives
extra chopped chives (to garnish)

Steps:

  • Cut the lettuce into 4 wedges and place on chilled plates.
  • In a medium bowl, whisk together remaining ingredients, until the dressing is creamy but still slightly lumpy from the blue cheese.
  • Spoon a generous amount of dressing over each wedge of lettuce.
  • Garnish with the extra chives and serve.

Nutrition Facts : Calories 461.3, Fat 39.4, SaturatedFat 14.8, Cholesterol 66.5, Sodium 874, Carbohydrate 20.9, Fiber 1.7, Sugar 8.8, Protein 9.1

ICEBERG LETTUCE WITH BLUE CHEESE DRESSING



Iceberg Lettuce With Blue Cheese Dressing image

This recipe reminds me of childhood. It's extremely retro, with an optional update. Definitely not for the nutrition-conscious. Did you know iceberg lettuce has the poorest nutritional content of all lettuces? The lettuce certainly won't boost your vitamin A or C levels, or fatten you up but the dressing sure will! This was in today's NY Times, an article about "loser lettuces" (iceberg and romaine) by Mark Bittman, the Minimalist. I would take exception with calling romaine a loser lettuce; unlike iceberg it has lots of nutrition. Then again, sometimes you just can't beat the crunchy cold of iceberg. I made this last night and it was just as I remembered it :)

Provided by Kumquat the Cats fr

Categories     Salad Dressings

Time 5m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup yogurt, preferably whole milk
1/2 cup blue cheese, crumbled
1 tablespoon fresh lemon juice (or more)
salt & fresh ground pepper
1 head iceberg lettuce, refrigerated, cored and cut into 8 wedges
1/2 cup pecans (optional) or 1/2 cup walnuts (optional)

Steps:

  • Mash yogurt with blue cheese, lemon juice, a pinch of salt and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.
  • Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.

Nutrition Facts : Calories 466.9, Fat 28.1, SaturatedFat 17.8, Cholesterol 82.5, Sodium 1108.4, Carbohydrate 30.3, Fiber 6.5, Sugar 21.6, Protein 27.9

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