Blue Cheese Cilantro Wedge Salad

Have you ever been to a restaurant and tried something different that tasted especially good, or was served in a unique way?

I just love to get new food ideas this way.

Recently I ordered a delicious blue cheese wedge salad at a restaurant and instead of the lettuce being shaped in a wedge; it was in the shape of a disc that was about 3 inches thick.

What a great idea.

All I could think of was how fun this shape of lettuce is because you could pile on so many more toppings when the lettuce lays flat on the plate instead of it having a pointed top.

And of course I just had to make it so I could share the idea with all of you.

So here is my version of a “wedge” salad that is really a “disc” salad that I’m calling a “wedge” salad.  Wait, I’m confused now.

Oh well. 

Let’s check out the ingredients.

For the Blue Cheese Cilantro Dressing – crumbled blue cheese, cilantro, chives (or the tops of green onions), white vinegar, buttermilk, mayonnaise, fresh lemon juice, Worcestershire sauce, salt, pepper, and a pint size mason jar (optional). 

For the Wedge Salad – a head of Iceberg lettuce, tomatoes, crumbled bacon, fresh ground pepper, and more crumbled blue cheese.
 

Here’s how to make it.

For the Dressing:

Add the mayonnaise to a pint size mason jar (or a medium size bowl).

Then add the buttermilk and lemon juice.

Add the chopped cilantro….

….chopped chives (or the tops of green onions)…

….vinegar….

…..and two dashes of Worcestershire Sauce.

Next add the blue cheese,

ground pepper, and

salt (about 1/8 teaspoon to start, then after shaking up the ingredients salt to taste).

Put the lid on the mason jar and shake until it transforms into blue cheese cilantro dressing. 

Add to the fridge until just before serving.

For the Wedge Salad:

Cut the head of lettuce into 4 slices that are about 2 to 3 inches thick (thickness may vary depending on the size of the head of lettuce).

If you would like all 4 slices to be about the same size, you’ll need a second head of lettuce.  Then cut 2 slices from the middle section of each head of lettuce.

Lay each slice of lettuce on a serving plate and top with the cilantro blue cheese dressing (reserving about ¼ cup of the dressing to top the salad).

Add the tomato,

crumbled blue cheese, and

crumbled bacon.

Then drizzle the remaining dressing over the toppings and top with fresh ground pepper.

Enjoy!

So completely delicious.

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Blue Cheese Cilantro Wedge Salad

Yield: Serves 4

Ingredients:

For the Dressing:
½ cup Mayonnaise
½ cup Buttermilk
2 teaspoons White Vinegar
2 teaspoons Fresh Lemon Juice
¼ cup chopped Cilantro
¼ cup chopped Chives (or the tops of green onions)
¼ cup Crumbled Blue Cheese (heaping)
2 dashes Worcestershire Sauce
¼ teaspoon Ground Black Pepper
1/8 teaspoon Salt (or salt to taste)
1 pint size Mason Jar (optional)

For the Wedge Salad:
1 head Iceberg Lettuce
1 cup Crumbled Blue Cheese
2 Roma Tomatoes Cut in Bite-Size Pieces (or your favorite type of tomato)
½ cup Hormel Real Crumbled Bacon
Fresh Ground Pepper

Directions:

For the Dressing: Add the mayonnaise to a pint size mason jar (or a medium size bowl). Then add the buttermilk, lemon juice, chopped cilantro, chopped chives (or the tops of green onions), vinegar, and two dashes of Worcestershire Sauce. Next add the blue cheese, pepper, and salt (add 1/8 teaspoon of salt; after mixing the ingredients do a taste test and salt to taste). Put the lid on the mason jar and shake all the ingredients together. Add to the refrigerator until just before serving.

For the Wedge Salad: Cut the head of lettuce into 4 slices that is about 2 to 3 inches thick (depending on the size of the head of lettuce). If you would like all 4 slices to be about the same size, you’ll need a second head of lettuce. Then cut 2 slices from the middle section of each head of lettuce. Lay each slice of lettuce on a serving plate and top with the cilantro blue cheese dressing (reserving about ¼ cup of the dressing to top the salad).

Top with the tomato, crumbled blue cheese, and crumbled bacon. Then drizzle the remaining dressing over the toppings and top with fresh ground pepper.

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2 Responses to “Blue Cheese Cilantro Wedge Salad”

  1. #
    1
    Tina@flourtrader — June 1, 2012 at 2:44 am

    Well salad never looked so good-yum! The tart dressing with the cilantro and chives does sound heavenly. It is not even 5 am and I am ready for a salad. Tasty post!

    Reply

    • CouponClippingCook — June 1st, 2012 @ 8:59 am

      Thank you Tina. Have a nice weekend.

      Reply

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