Paula Deens Wedge Salad Recipes

TRADITIONAL CHICKEN SALAD

Steps:

• In a large bowl, stir together mayonnaise and next 5 ingredients. Add chicken and next 3 ingredients, stirring to combine. Cover and refrigerate up to 3 days. Serve on croissants with lettuce, if desired.

WEDGE SALAD

Steps:

• On each salad plate, place one wedge of lettuce turned on its side. Pour blue cheese dressing on wedge. Sprinkle with tomatoes, green onions, crumbled blue cheese and crumbled bacon. Top with blue cheese dressing.

MAMA'S ICEBERG WEDGE WIH HOMEMADE THOUSAND ISLAND DRESSING

Steps:

• For Dressing: Whisk mayo, ketchup, egg, relish and seasonings.
• To assemble salad: Cut lettuce into 4 wedges, taking out any hard pieces. Place each on a plate and top with dressing, bacon and tomato.

PAULA DEEN'S WEDGE SALAD

Steps:

• On each salad plate, place 1 wedge of lettuce turned on its side.
• Pour blue cheese dressing on wedge.
• Sprinkle with tomatoes, green onions, crumbled blue cheese, and crumbled bacon.

7-LAYER SALAD

Steps:

• In a large trifle dish, layer lettuce, tomatoes and cucumber.
• In a medium bowl, combine peas and green onion and layer on top of cucumber. Layer radishes over pea mixture.
• In a medium bowl, combine sour cream, mayonnaise, lemon juice, salt, and, if using, sugar, stirring until smooth. Spread evenly over radish layer, sealing edges. Top with cheese and bacon.
• Cover tightly with plastic wrap, and refrigerate for at least 8 hours or up to 24 hours. Let stand at room temperature for 15 minutes before serving.

AVOCADO CHICKEN SALAD

Steps:

• Salad:
• Mix chicken, rice, 2 avocados, 3/4 cup chopped onion, 1 cup mayonnaise, pepper, salt and parsle. Pass with avocado dressing. Serve with crusty bread and a lemon wedge.
• Dressing:
• Place avocado, mayonnaise, sour cream, Worcestershire, 1/3 cup chopped onion, garlic, salt and cayenne pepper in a food processor and blend until smooth. Chill and serve alongside chicken salad.

WEDGE SALAD WITH WARM BACON-RANCH DRESSING

Steps:

• In a medium skillet, cook bacon over medium heat until crisp. Let drain on paper towels, reserving drippings in skillet. In a medium bowl, whisk together mayonnaise, next 6 ingredients, and reserved bacon drippings. Drizzle mayonnaise mixture over lettuce wedges, and sprinkle with bacon. Serve immediately.