Bacon and Bleu Cheese Wedge

With Homemade Dressing and Grape Tomatoes

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs

A note about serious food allergies

In a world that seems ruled by kale salad, the iceberg wedge can seem too classic. Our take on the old school Wedge Salad is so much more than a salad: A hunk of super crisp iceberg lettuce is dotted with onions and grape tomatoes, cloaked in tangy, scratch-made bleu cheese dressing, and topped with smoky, crispy bacon.

In Your Box (serves 2)

  • 6 oz. Grape Tomatoes
  • 1 Red Onion
  • 3 Garlic Cloves
  • 2 Parsley Sprigs
  • Info
    2 oz. Blue Cheese
  • 6 Bacon Strips
  • 1 Iceberg Lettuce
  • Info
    2 oz. Sour Cream
  • Info
    ½ cup Mayonnaise
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

  • Step 1 - Prep the Vegetables

    Prep the Vegetables

    Preheat the oven to 375F and prepare a baking sheet. Rinse the head of lettuce and place on a cutting board with the root end facing down. Hit the root end of the lettuce onto the cutting board loosening up the root from the head. Remove the root and stem. Slice the head of lettuce vertically into 6 pieces. Finely chop the garlic. Peel the onion and slice into thin julienne pieces (matchsticks). Rinse and roughly chop the parsley. Rinse the tomatoes.

  • Step 2 - Cook the Bacon

    Cook the Bacon

    While the oven is preheating, place the bacon strips onto the baking sheet. Cook bacon for about 8-10 minutes, or until browned and crispy. Place cooked bacon on a paper towel-lined plate. Once cooled and excess grease has been patted away, chop the bacon into small ¼-inch pieces.

  • Step 3 - Make the Dressing

    Make the Dressing

    Mix sour cream, mayonnaise, bleu cheese, and garlic in a mixing bowl. Stir ingredients together and add salt and pepper to taste. Place in refrigerator until ready to serve.

  • Step 4 - Assemble the Salad

    Assemble the Salad

    Place the iceberg slices in the middle of the plate, shingling them on top of each other. Top the lettuce with the dressing. Add the bacon, red onion, and grape tomatoes. Garnish with chopped parsley and a crack of black pepper.