by Karin Calloway
The return of the iceberg wedge salad to restaurant menus is a trend I embrace, especially when that cold wedge of lettuce is drizzled with flavorful blue cheese dressing. Here, the dressing is a cross between classic blue cheese and ranch.
When I prepare this recipe, the mayonnaise in the dressing is usually Hellman’s, and the crumbled blue cheese is usually from Clemson University. The blue cheese made at the university is delicious, but Maytag or any other American blue cheese will do.
This salad is always best when the lettuce is very cold, and to increase the crisp, cool pleasure I usually freeze my salad plates for this special salad. Diced ripe tomato adds color to the plate, and crumbled bacon adds a salty crunch.
Makes 6 servings, with some additional dressing.
Related Recipe Categories
Soups and Salads