Lettuce Wedge Recipes

LETTUCE WEDGES WITH BLUE CHEESE DRESSING

Steps:

• In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion powder. Whisk the mixture together until smooth. Add the cheese and mix just until blended. Chill in an airtight container in the refrigerator at least 2 hours before serving.
• Core and quarter each head of lettuce. Serve a generous dollop of dressing over each lettuce wedge and top with the bacon and tomato. Season with pepper.

THAT'S AMORE LETTUCE WEDGE

Steps:

• In a small skillet, saute garlic in oil until tender. In a bowl, combine the garlic, mayonnaise, tomatoes, tomato puree, vinegar, salt, cayenne and pepper. Cut lettuce into eight wedges; drizzle with desired amount of dressing. Sprinkle with walnuts. Refrigerate leftover dressing.

GRILLED WEDGE SALAD

Steps:

• Cut 1 head iceberg lettuce into 4 wedges. Brush the cut sides with olive oil and season with salt and pepper. Grill over medium-high heat until well marked, 1 to 2 minutes per cut side. Top with blue cheese dressing, chopped cherry tomatoes, chopped cooked bacon and crumbled blue cheese.

LETTUCE WEDGE SALAD

Steps:

• Cook bacon in a large skillet until crisp; remove bacon, drain on paper towels, reserving 1 teaspoon drippings in the skillet.
• Crumble bacon and set aside.
• Saute onion in hot drippings in skillet over medium heat for 10 minutes or until tender and lightly browned.
• Remove onions from heat; cool.
• Process buttermilk and the next 4 ingredients in a blender or food processor until smooth, stopping a few times to scrape down sides.
• Stir in onion.
• Top each lettuce wedge with dressing; sprinkle with bacon.
• Garnish, if desired with a bit of shredded basil.

LETTUCE WEDGE WITH BLUE CHEESE DRESSING

Steps:

• In a medium mixing bowl, combine the buttermilk, mayonnaise, sour cream, lemon juice, garlic powder and onion powder. Whisk the mixture together until smooth. Add the blue cheese and mix just until blended. Season with salt and pepper. Chill in an airtight container in the refrigerator for at least 2 hours and up 2 days before serving.
• Cut the bacon into 1/4- to 1/2-inch pieces and cook them in a large skillet over medium heat until brown and crisp, 5 to 7 minutes.
• Core and quarter each head of lettuce and divide among 12 salad plates.
• Serve a generous dollop of dressing over each lettuce wedge. Top with the crumbled bacon and diced tomato.

LETTUCE WEDGE SALAD - LIKE OUTBACK

Steps:

• Place lettuce wedge on a salad plate. Add grape tomato halves and onion on top of wedge.
• Sprinkle with crumbled bacon, crumbled blue cheese and toasted pecan pieces.
• Dressing: Mix ingredients and allow to sit for 30 minutes or more for flavors to meld. Drizzle on top of salad.
• Enjoy!