CHEDDAR-BACON WEDGE SALAD

PREP MIN:
10
COOK MIN:
15
SERVES:
4

INGREDIENTS:


  • BUTTERMILK - 0.50 cup

  • CAYENNE PEPPER - 0.13 teaspoon

  • GARLIC - 1.00 clove

  • ICEBERG LETTUCE - 1.00 head

  • JACK CHEESE - 0.50 cup

  • KOSHER SALT - 4.00 servings

  • MAYONNAISE - 1.00 cup

  • SOUR CREAM - 0.50 cup

  • THICK-CUT BACON - 4.00 slices

  • WHITE DISTILLED VINEGAR - 0.50 teaspoon

  • WORCESTERSHIRE SAUCE - 0.50 teaspoon

  • DIRECTIONS:

    Fry the bacon in a skillet over medium heat until slightly crisp, 12 to 15 minutes. Drain on paper towels; set aside to cool. Combine the mayonnaise, buttermilk, sour cream and garlic in a large bowl. Add the vinegar, Worcestershire sauce, 1/4 teaspoon salt, 1/2 teaspoon pepper and the cayenne and whisk until the mixture is smooth. Chop the bacon into pieces. Cut the iceberg head in half, then cut each half into 2 wedges. Spoon dressing over each wedge so it drips down the sides, then sprinkle with the cheese and bacon. Photograph by David Malosh

    NUTRIENTS:


  • Calories: 678.57 cal

  • Fat: 67.35 g

  • Carbohydrates: 7.6 g

  • Sugar: 6.14 g

  • Cholesterol: 78.1 mg

  • Sodium: 938.9 mg

  • Protein: 11.36 g


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