Classic Blue Cheese Wedge Salad
1 head iceberg lettuce
1-pint grape tomatoes
½ red onion
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.
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.