Little Wedge Salad With Sour Cream Dressing Recipes

LITTLE WEDGE SALAD WITH SOUR CREAM DRESSING

Little Wedge Salad with Sour Cream Dressing image

Get rid of the extraneous ingredients in a classic wedge for a salad that sparks joy: crunchy iceberg, creamy avocado, and a rich, tangy dressing.

Provided by Molly Baz

Categories Bon Appétit Salad Salad Dressing Lettuce Avocado Chive Sour Cream Mayonnaise Lemon Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian

Yield 4 servings

Number Of Ingredients 13

Ingredients

For the Sour Cream Dressing:
3/4 cup sour cream
1/4 cup mayonnaise
1 garlic clove, finely grated
2 tsp. finely grated lemon zest
3 Tbsp. fresh lemon juice
1 1/2 tsp. kosher salt
1 1/2 tsp. freshly ground black pepper
For the salad:
1 head of iceberg lettuce (about 1 lb.)
2 avocados, halved and cut into wedges
1 Tbsp. fresh lemon juice
1 small bunch chives, cut into 1" pieces

Steps:

For the Sour Cream Dressing:
Whisk sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl to combine.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
For the salad:
Trim root end of lettuce; discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter crosswise into 3" pieces. Without separating wedges into leaves, transfer to a large platter. Tuck avocado pieces among lettuce and drizzle lemon juice over; season with salt.
Spoon half of dressing over salad and top with chives; season with pepper. Serve with remaining dressing alongside.

ICEBERG WEDGE SALAD WITH CREAMY GORGONZOLA DRESSING

Iceberg Wedge Salad with Creamy Gorgonzola Dressing image

Provided by Brad Sorenson

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup sour cream
1 cup prepared mayonnaise
1/2 cup gorgonzola cheese, crumbled up
2 to 4 tablespoons buttermilk
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
2 tablespoons mixed chopped fresh herbs (such as parsley, sage, and basil)
1 head iceberg lettuce, quartered, core removed
8 strips good quality bacon, cooked crispy
8 tear drop, or grape tomatoes, halved
1/2 cup blue cheese, crumbled

Steps:

In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs.
Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.

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

Ingredients

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

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Whisk sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl to combine.
Trim root end of lettuce; discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter crosswise into 3" pieces. Without separating wedges into leaves, transfer to a large platter. Tuck avocado pieces among lettuce and drizzle lemon juice over; season with salt.
Spoon half of dressing over salad and top with chives; season with pepper. Serve with remaining dressing alongside.

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