Classic Wedge Salad

Ingredients

• 1 head of iceberg lettuce- cored, washed and drained of excess water, cut into 4-5 wedges

Toppings

• 10 slices of bacon - 6 slices cut up, drained and fried, 4 pieces fried as a whole slice of bacon

• 1/2 cup red onion, sliced thin

• Small container cherry tomatoes - cut in half, drizzled with olive oil & sprinkled with salt

• 1 to 2 ears of corn, cut off the cob & left raw

• 3/4 cup frozen peas, thawed

• Sliced or crumbled blue cheese

• 2-3 avocados, sliced or cubed

Dressing Ingredients

• 1-1/2 cup mayonnaise

• 1/2 cup sour cream

• 1 tablespoon real lemon juice

• 1 teaspoon dried chives

• 1/2 teaspoon dried dill

• 1/2 teaspoon dried garlic powder

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 3 tablespoons fresh parsley

• 3 tablespoons half & half, less if needed

Balsamic Drizzle (prepare right before serving)

• 1/2 cup balsamic vinegar

• 2 tablespoons brown sugar

Directions

• Core, wash and cut iceberg lettuce into wedges (4-5 wedges per head) and set each wedge on a plate

• Prepare toppings and set aside

• Dressing: combine all ingredients and mix with wire whisk. Chill in refrigerator if possible.

• Balsamic Drizzle: combine vinegar and brown sugar. In a small saucepan, over medium heat bring mixture to a boil. Remove from heat. (Pro Tip: The mixture thickens as it cools, it’s going to look like there is less than what you had when you began. This is why the “pros” call it a balsamic “reduction”).

• Drizzle wedges with dressing first, then toppings (add blue cheese last), then balsamic reduction. Garnish each wedge with one whole piece of bacon.

• Combine all the salad ingredients in a large salad bowl

Note: This recipe serves 4-5 people. For a larger group double everything except the balsamic reduction. Also, to make this a meal, add any protein; turkey breast, filet of salmon or a de-boned rotisserie chicken!