Iceberg Wedge Blue Cheese Bacon & Tomato Salad |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I first tried a salad like this in a restaurant. I think my homemade version is much better. Hat's off to Luby for the outstanding recipe for Blue Cheese Dressing which is the only one I will eat now. I copied the recipe verbatim, and included all steps in making the dressing straight from Luby's recipe, #55514. This is my favorite salad in the summertime, reminds me of a BLT without the bread. Ingredients:
1 cup mayonnaise |
1 cup sour cream |
1/2 cup buttermilk |
1/2 teaspoon white pepper |
2 tablespoons grated onions |
4 dashes tabasco sauce |
1 tablespoon lemon juice |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1 dash cayenne pepper |
1 teaspoon minced garlic |
2 teaspoons sugar |
6 ounces crumbled blue cheese |
1 head iceberg lettuce |
8 slices bacon, cooked and crumbled |
1 large tomato, chopped with seeds removed |
8 ounces crumbed blue cheese |
salt and pepper |
Directions:
1. To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
2. Add remaining ingredients mixing thoroughly.
3. Must refrigerate for 24 hours before serving for best flavor.
4. For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
5. Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
6. Serve nice and cold, adding salt and pepper to taste.
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