Classic Blue Cheese Wedge Salad

Bacon, blue cheese, tomatoes and iceberg come together to make this classic blue cheese wedge salad practically a meal in itself!

Classic Blue Cheese Wedge Salad
Classic Blue Cheese Wedge Salad

Classic Blue Cheese Wedge Salad

 

1 head iceberg lettuce

1-pint grape tomatoes

½ red onion

½ cup Blue Cheese Salad Dressing

1 cup bacon sprinkles

1 cup blue cheese crumbles

 

Remove stem and outside leaves from the lettuce.  Cut into 4 equal wedges.  Rinse gently under cold water, taking care to keep the wedges intact.  Allow to drain.

Thinly slice the red onion.  Rinse tomatoes and cut them in half.

Place wedges wide side down in a salad bowl or plate.  Drizzle with 2 tbsp blue cheese dressing (thin with a little milk if the dressing is too thick to drizzle), Sprinkle with tomatoes, onion slices and bacon crumbles, allowing them to stick to the sides of the wedge in the salad dressing,  Top with blue cheese crumbles.

Serve immediately.

 

4 servings, 387 calories per serving

 

Hack: Make this a complete meal by adding one or two hard-boiled eggs!

Hack:  Do not assemble salad until ready to eat.  If there are ingredients leftover, wrap them individually and store in the refrigerator until ready to eat.

Hack: To make bacon crumbles, preheat oven to 350℉.  Place a low rack on a sheet pan with sides (so the grease won’t run into the oven).  Lay uncooked bacon slices on top of the rack.  Put in the oven and bake for 20-25 minutes or until crisp and browned.

Drain bacon on paper towels until cool.  Crumble to the desired size.

1 lb bacon will make about 1 cup bacon crumbles


Hack:
  Store any leftover bacon grease tightly covered in the refrigerator for up to 6 months.  It can be used as a substitute for butter in various dishes.  Caution:  Use caution when cooking with bacon grease.  It has a smoke point similar to butter, which is lower than oils.

Bacon Wrapped Crackers

Bacon Wrapped Crackers

Bacon Wrapped Crackers
(Courtesy of Ray and Irene Horn)

 

8 Keebler Club crackers

4 slices bacon, cut in half

8 teaspoons brown sugar OR grated Parmesan cheese

Preheat oven to 250°.

Line baking sheet with parchment paper and put wire rack on top of parchment paper.

Arrange crackers on rack and place on teaspoon brown sugar OR Parmesan cheese on the cracker (or do 4 brown sugar and 4 Parmesan cheese).

Carefully wrap ½ slice of bacon lengthwise on the cracker over sugar/Parmesan, tucking ends under cracker.

Bake in the oven for 2 hours. Serve warm.

 

2 servings, 170 calories per serving

Hack: Store leftovers in the refrigerator. Reheat in the microwave for 20-30 seconds.

Hack #2: Separate any remaining uncooked bacon slices and roll them into individual pinwheels. Place on a cookie sheet in the freezer to freeze. Place in sealable freezer bag or container. The frozen slices can then be thawed in the portions desired.