Southern Wedge Salad
A crisp iceberg wedge dressed with creamy buttermilk dressing, smoky bacon, toasted pecans, and sharp blue cheese.
Ingredients
- 1 head iceberg lettuce, wedged
- 4 slices thick-cut bacon, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup pecans, chopped
- 1/2 cup blue cheese, crumbled
- 1/4 cup buttermilk
- 1/4 cup sour cream
- 2 tbsp fresh chives, chopped
- 1/4 tsp black pepper, cracked
Instructions
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1
Cook 4 slices chopped thick-cut bacon in a skillet over medium heat for 6 to 8 minutes until crisp and internal temperature reaches 160F, then drain on paper towels.
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2
In a small bowl, whisk 1/4 cup buttermilk, 1/4 cup sour cream, half of the 1/2 cup crumbled blue cheese, and 1/4 tsp cracked black pepper until smooth.
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3
Arrange 1 head wedged iceberg lettuce on serving plates.
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4
Drizzle dressing over the lettuce wedges, then top with 1 cup halved cherry tomatoes, 1/4 cup chopped pecans, remaining blue cheese, cooked thick-cut bacon, and 2 tbsp chopped fresh chives.