Sunday, October 26, 2014

Salad For Supper: Iceberg Wedge

 Change your thoughts on salad by making it the star of your meal. As the year goes on, I will highlight different ways to do exactly this, because salad doesn't  have to mean green leaves and dressing.




In fact, if done correctly, and creatively, salad is a great option as a meal in and of itself. Stay away from the bagged lettuce routine--every part of eating should be awesome! And it becomes even better when everything is homemade, including the dressing.

Try this recipe tonight and see what im talking about! I adjusted the dressing to less fat and added optional items to throw on top.

(Adapted from Food Network's Magazine feature on Iceberg Lettuce a la Ree Drummond / The Pioneer Woman)

Bacon-Cheddar Wedge Salad




Equipment:
Mixing bowl
Whisk


Ingredients:
Iceberg lettuce, chilled, cored, and quarted

Dressing:
1 cup Reduced-fat mayo
1/2 cup buttermilk
1/2 cup Light sour-cream
1 clove garlic, minced
1 tsp white vinegar
1 tsp Worchestershire sauce
1-2 tsp of lemon juice
Salt and pepper


Add-ons:
4 slices thick bacon, browned and crisp
Grated sharp cheddar cheese
Scalllions, chopped
Cherry Tomatoes, halved
Croutons, if you have them

Instructions:
1. Wash your hands.
2. Chill the iceberg lettuce after removing the bitter center and core. Quarter and set aside.
--find the base of the lettuce
--smash onto hard surface
--pull out the bitter core
3. Make the dressing in a medium mixing bowl by whisking everything into a smooth sauce.




4. Sear your bacon, cool and chop into strips.


5. Grate your cheese and prep any other items, ie scallions, tomatoes, croutons.



6. Put it all together.


Done! Let's eat!