If you’re like me and you love the wedge salad then you can even enjoy it as your main course! And, you can tailor it to be friendly for any diet.
Feeds 2
Dressing:
3 tbsp mayo
1 tbsp sour cream
1 tbsp rice wine vinegar or any cider vinegar
2 tbsp fresh blue cheese
Salt and pepper
Mix together and try to squish some of the blue cheese so that it blends in.
Salad:
1 head iceberg lettuce
3-4 pieces or bacon – fry these to your liking and chop up
3 tbsp chopped red onions
4 tbsp crumbled fresh, high quality blue cheese
Salt and pepper
Options/Notes:
-Include 4 tbsp diced tomatoes.
-Substitute hard boiled eggs for bacon if you’re a vegetarian.
-If you’re being health conscious, cut back on the amount of bacon and blue cheese, and substitute low fat sour cream in for one of the tbsps of mayo.
-You can also substitute in a olive oil and balsamic dressing in lieu of the blue cheese dressing. This will help you cut back on some calories. But I recommend you don’t use previously bottled dressings, they are overrated if you ask moi.
Clean the iceberg thoroughly and remove the first few leaves. Cut in half and then in quarters – use 2 of the quarters for this recipe.
Drizzle the dressing on top of the wedge, then add half of all the fixings to each. Yummm!
enumnums 
Looks too pretty to eat. Nick is a lucky guy!