Meal Kit

Bacon and Bleu Cheese Wedge

With Homemade Dressing and Grape Tomatoes

Prep & Cook Time: 20-30 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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 Bacon Strips
  • 1 Red Onion
  • 6 oz. Grape Tomatoes
  • Info
    ½ cup Mayonnaise
  • 2 Parsley Sprigs
  • Info
    2 oz. Blue Cheese Crumbles
  • Info
    2 oz. Sour Cream
  • 3 Garlic Cloves
  • 1 Iceberg Lettuce

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

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