By Jolene Goodman | Lake Panorama Times
Salads seem to take center stage once summer arrives. Backyard barbecues, family picnics, neighborhood potlucks — there’s always room on the table for a crisp garden salad, creamy potato salad, colorful pasta salad or sweet fruit salad. They are cool, refreshing, easy to prepare and perfect for those hot Iowa days when no one wants a heavy meal.
Our family loves salads. While planning an upcoming family dinner, my daughter, Samantha, put in her request for a wedge salad –– her favorite. Until now, the wedge had been one of those dishes I only ordered at restaurants rather than made at home. I figured it was finally time to change that, and I’m glad I did.
If you have never had a wedge salad, you are in for a treat. A crisp head of iceberg lettuce is cut into four wedges and topped with creamy blue cheese ranch dressing, crispy bacon, juicy tomatoes, blue cheese crumbles and a drizzle of balsamic reduction. It is simple, beautiful and packed with flavor. Of course, you can vary this recipe by adding red onion, corn or avocado. The prep work can definitely be done in advance, freeing up time to spend with guests. Want to make this a meal? Simply add grilled chicken or shrimp. Enjoy!
Jolene Goodman is the advertising director for Lake Panorama Times and vice president of Big Green Umbrella Media.
The wedge salad
Salad:
- Small head iceberg lettuce cut into 4-6 wedges
- 6-8 slices bacon, cooked and crumbled
- 2 Roma tomatoes, chopped
- Optional toppings: ¼ red onion chopped, ¼ cup corn or ¼ cup avocado chopped
- Blue cheese ranch dressing (recipe below)
- Balsamic reduction
Blue Cheese Ranch Dressing:
- • 1/2 cup sour cream (or substitute Greek yogurt mixed with ¼ tsp sugar)
- 1/2 cup real mayonnaise
- 1/3 cup blue cheese crumbles + more for topping
- 1 tablespoon lemon juice
- 3 tsp fresh parsley, chopped (or 1 tsp dried)
- 3 tsp fresh chives, chopped (or 1 tsp dried)
- ½ tsp dried dill
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- 3 TBSP milk (add more or less dependent on how thick you like it)
Dressing (this can be made several days in advance):
- Whisk all the dressing ingredients together, except milk, until combined.
- Mix in milk to desired consistency.
- Chill 30-60 minutes prior to serving.
To serve:
- Place wedges on individual plates. Try to pull open the wedge a little so your dressing and toppings nest into the crevices a little.
- Pour blue cheese ranch over each wedge and finish with tomatoes, bacon and extra blue cheese crumbles plus any additional toppings of choice.
- Drizzle with balsamic