Description
Mini Wedge Salads with Green Goddess Blue Cheese Dressing are the perfect blend of freshness and flavor. Crisp iceberg lettuce wedges are topped with a creamy, tangy dressing infused with blue cheese and fresh herbs. This dish is visually stunning and ideal for summer barbecues, family gatherings, or cozy dinners at home. Easy to prepare and bursting with flavor, each bite is a delightful experience that will leave everyone asking for more.
Ingredients
Scale
- 1 head iceberg lettuce, quartered
- 1 cup cherry tomatoes, halved
- 4 strips crispy bacon, crumbled
- 2 green onions, sliced
- 1/2 cup blue cheese crumbles
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cut the iceberg lettuce into quarters and rinse under cold water; pat dry.
- In a skillet over medium heat, cook bacon until crispy (about 5-7 minutes). Drain on paper towels.
- In a bowl, mix sour cream and mayonnaise until smooth. Stir in basil, parsley, lemon juice, garlic powder, salt, and pepper.
- Add cherry tomatoes and green onions to the salad mix.
- Assemble by placing each lettuce wedge on a plate; drizzle with dressing and top with blue cheese crumbles.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: None specified
- Cuisine: American
Nutrition
- Serving Size: 1 mini wedge salad (180g)
- Calories: 250
- Sugar: 3g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg