Blue Cheese and Bacon Wedges Recipe: A Zingy Spin on a Steakhouse Favorite

A quick-prep drizzle gives it a surprising pop of flavor

It has a reputation for being less nutritious than other lettuce varieties, but iceberg lettuce is actually a great source of fiber and vitamin C. Plus it’s the star of one of the most famous salads out there – The Wedge. That’s what inspired this Blue Cheese and Bacon Wedges recipe. It’s a twist on the steakhouse classic!

Instead of blue cheese dressing for our salad, we whip up a zesty sour cream dressing kicked up with cayenne. Then sprinkle crumbled blue cheese on the salad and drizzle with the balsamic glaze. Balsamic is a dark, intensely flavored vinegar from Modena, Italy. It adds a zingy pop to salad dressings, bitter greens like kale — even soups and stews. And it’s easy to turn it into a syrup by simply reducing it on the stove for several minutes. Give this recipe a go, then leave us a comment below.

• 1/4 cup balsamic vinegar
• 4 slices bacon
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 2 Tbs. milk
• 1 clove garlic, minced
• 1/8 tsp. cayenne pepper
• 1 head iceberg lettuce, cut into 6 wedges
• 1 tomato, diced
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped red onion

Instructions

• In pot, bring vinegar to boil over medium heat. Cook until syrupy, 3–4 min. Cool.

• Coat nonstick skillet with cooking spray; heat over medium. Add bacon; cook until crisp, 8–10 min. Drain on paper towels; crumble. In bowl, mix sour cream, mayonnaise, milk, garlic and cayenne. Place lettuce on plates; add tomato, cheese, onion and bacon. Drizzle with dressing and balsamic glaze.

Nutrition

• Calories: 210 kcal
• Fat: 19 gram
• Saturated Fat: 5 gram
• Protein: 5 gram
• Carbohydrate: 5 gram
• Fiber: 0 gram
• Cholesterol: 30 mg
• Sugar: 3 gram
• Sodium: 280 mg