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Wedge Salad

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Serves 4


Ingredients:

1 Head Iceberg Lettuce
1 Large Fresh Tomato, Diced
1 Package of Fully Cooked Bacon Crumbles or Bacon for Cooking and Chopping
Blue Cheese Dressing, See Recipe Below
  1. First clean the Iceberg Lettuce and remove stem. Slice into wedges.
  2. Top with Blue Cheese Dressing and then add diced tomato and bacon. Serve and enjoy!
  3. Cooks Tip: For a crispier lettuce, before cutting into wedges place the cleaned head into cold water and a some ice cubes to further chill the lettuce down. After about 10 minutes, remove the lettuce, drain well and cut into wedges.
Steakhouse Blue Cheese Dressing
2 cups Mayonnaise, (Hellmann's)
1 cup Sour Cream
1/4 cup Buttermilk
2 teaspoons Balsamic Vinegar
3/4 teaspoon Kosher Salt
1/2 teaspoon Ground White Pepper
5 oz Blue Cheese, crumbled
  1. Whisk together the mayonnaise and sour cream in a large mixing bowl. Add the buttermilk, balsamic vinegar, kosher salt, and white pepper. Whisk until well mixed. Adjust seasoning with salt and white pepper and whisk again. Gently fold in the crumbled blue cheese.
  2. Store in a covered container and refrigerate for at least one day before serving. Will keep for 4 days.
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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