Serves 6
This sturdy salad is often served with a steak knife for cutting the crisp iceberg wedge into bite size pieces. While a nice accompaniment to a steak dinner, it makes a standard chicken or pork chop meal a true stand out. Turn it into a luncheon main dish by adding a generous topping of salad shrimp!
1 head iceberg lettuce
1 ½ cups chopped tomato
6 pieces of bacon, cooked and crumbled
2 tablespoons of minced fresh chives
Blue cheese dressing (below)
Blue cheese crumbles (optional)
Cut lettuce into wedges, removing any limp outer leaves. Place each wedge on a salad plate and generously drizzle dressing over the top. Top with tomatoes, bacon, and fresh chives. Garnish with additional blue cheese crumbles if desired. Serve immediately.
¾ cup crumbled blue cheese
1 clove garlic minced
¼ cup of milk
½ cup of sour cream
½ cup of mayonnaise
2 tablespoons red wine vinegar
Pinch of red pepper flakes
¼ teaspoon salt
¼ tsp pepper
In a small bowl, use a fork to mash together blue cheese, garlic, and milk. Stir in remaining ingredients until well blended. Cover and keep refrigerated until ready to use. Flavors are enhanced if it sits 20 to 30 minutes, even better overnight. Stir before serving. If dressing has thickened, add a small amount of milk or vinegar to thin. Makes 1 2/3 cups of dressing.