World's Easiest Wedge SaladKelsey Banfield
There is something about a simple wedge salad that I just love. I’ve been craving it more than usual lately because I love the taste of blue cheese. Luckily, it is perfectly fine to eat when pregnant so long as it is pasteurized. Here is how we like to make our wedge salads at home. They are perfect for a dressed down meal served with pasta, or served on china for a nice dinner party! Try it out this weekend with everyone home, they will love you for it!
One head romaine lettuce, cut into 6 wedges OR fresh romaine leaves set in an overlapping pattern on two salad plates
Blue Cheese Dressing:
1 cup light mayonnaise
1 cup low-fat sour cream
4 ounces crumbled blue cheese
1 teaspoon Worcestershire Sauce
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
6 pieces of freshly cooked bacon, crumbled
How to assemble your wedge salad: Place the lettuce halves on 6 plates. Whisk together the ingredients for the blue cheese dressing and drizzle in even amounts over each lettuce wedge. Then, top each plate with one of the crumbled bacon pieces. Serve!