Steakhouse Chopped Wedge Salad with Blue Cheese Dressing
Steakhouse Chopped Wedge Salad with Blue Cheese Dressing
Ingredients
For the Blue Cheese Dressing
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup buttermilk, or 1/2 cup milk plus a splash of white vinegar
- 4 ounces blue cheese, crumbled
- 1/2 lemon, juice only
- as needed Tabasco sauce, optional
- as needed black pepper, freshly ground
- 1 handful chives, minced
- 1 clove garlic, grated
For the Salad
- 1 head iceberg lettuce, chopped into bite-sized pieces
- 6 strips bacon, crispy, chopped
- 2 hard-boiled eggs, chopped
- 1 cup tomatoes, diced (cherry tomatoes halved then diced)
- 1/4 cup red onion, diced
Instructions
- 1
Prepare the blue cheese dressing: In a medium mixing bowl, combine the sour cream, mayonnaise, buttermilk (or milk with white vinegar), crumbled blue cheese, juice from 1/2 lemon, Tabasco sauce (if using), freshly ground black pepper, minced chives, and grated garlic. Whisk all ingredients until evenly combined and smooth.
⏱️ 5 min
- 2
Cover the dressing and refrigerate to chill while you prepare the salad ingredients. This allows the flavors to meld.
⏱️ 15 min
- 3
Prepare the salad ingredients: Chop the iceberg lettuce into bite-sized pieces. Chop the crispy bacon, hard-boiled eggs, and dice the tomatoes and red onion. Arrange these prepared toppings on a tray or in separate bowls for easy assembly.
⏱️ 20 min
- 4
Assemble the salad: In a large bowl, add the chopped iceberg lettuce. Pour a generous amount of the chilled blue cheese dressing over the lettuce. Toss gently until the lettuce is evenly coated.
⏱️ 3 min
- 5
Arrange the dressed lettuce on individual plates. Evenly distribute the chopped crispy bacon, hard-boiled eggs, diced tomatoes, and diced red onion over the top of each salad.
⏱️ 2 min
- 6
Serve immediately and enjoy your restaurant-quality Steakhouse Chopped Wedge Salad.
Kitchen Tools
Nutrition Facts (per serving)
Steakhouse Chopped Wedge Salad with Blue Cheese Dressing
For the Blue Cheese Dressing
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup buttermilk, or 1/2 cup milk plus a splash of white vinegar
- 4 ounces blue cheese, crumbled
- 1/2 lemon, juice only
- as needed Tabasco sauce, optional
- as needed black pepper, freshly ground
- 1 handful chives, minced
- 1 clove garlic, grated
For the Salad
- 1 head iceberg lettuce, chopped into bite-sized pieces
- 6 strips bacon, crispy, chopped
- 2 hard-boiled eggs, chopped
- 1 cup tomatoes, diced (cherry tomatoes halved then diced)
- 1/4 cup red onion, diced
Instructions
- 1
Prepare the blue cheese dressing: In a medium mixing bowl, combine the sour cream, mayonnaise, buttermilk (or milk with white vinegar), crumbled blue cheese, juice from 1/2 lemon, Tabasco sauce (if using), freshly ground black pepper, minced chives, and grated garlic. Whisk all ingredients until evenly combined and smooth.
⏱️ 5 min - 2
Cover the dressing and refrigerate to chill while you prepare the salad ingredients. This allows the flavors to meld.
⏱️ 15 min - 3
Prepare the salad ingredients: Chop the iceberg lettuce into bite-sized pieces. Chop the crispy bacon, hard-boiled eggs, and dice the tomatoes and red onion. Arrange these prepared toppings on a tray or in separate bowls for easy assembly.
⏱️ 20 min - 4
Assemble the salad: In a large bowl, add the chopped iceberg lettuce. Pour a generous amount of the chilled blue cheese dressing over the lettuce. Toss gently until the lettuce is evenly coated.
⏱️ 3 min - 5
Arrange the dressed lettuce on individual plates. Evenly distribute the chopped crispy bacon, hard-boiled eggs, diced tomatoes, and diced red onion over the top of each salad.
⏱️ 2 min - 6
Serve immediately and enjoy your restaurant-quality Steakhouse Chopped Wedge Salad.