Description
The Blue Cheese Romaine Wedge Salad delivers steakhouse-style crunch, quick preparation, and a creamy homemade dressing.
Ingredients
Scale
- 2 small artisan romaine heads (trimmed and sliced in half lengthwise)
- 1 cup Roma or cherry tomatoes (chopped or halved)
- 6 slices thick-cut bacon (cooked until crisp and chopped)
- ¼ cup thinly sliced red onion
- ½ cup blue cheese crumbles (divided)
- ¼ cup buttermilk (or milk)
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon white wine vinegar
- ¼ teaspoon kosher salt (or to taste)
- ¼ teaspoon freshly cracked black pepper (or to taste)
Instructions
- In a medium bowl, whisk together ⅓ cup of the blue cheese crumbles, milk (or buttermilk), sour cream, mayonnaise, and white wine vinegar until smooth. Season with salt and black pepper. Set aside for 5–10 minutes to let the flavors come together.
- Arrange the romaine wedges cut-side up on a serving platter or individual plates. Spoon the blue cheese dressing evenly over each wedge, allowing it to settle into the leaves.
- Top the wedges with tomatoes, chopped bacon, and sliced red onion. Finish with the remaining blue cheese crumbles and an extra crack of black pepper if desired. Serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 435
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 50 mg
Keywords: Blue Cheese Wedge Salad