Chopped Wedge Salad

Wedge Salads are excellent, thanks to a medley of crunchy iceberg lettuce, acidic blue cheese, salty bacon, and fresh juicy tomatoes. However, and this is a major one, they are really difficult to consume. You’re offered a large triangle of lettuce on a plate loaded with a lot of wonderful things, but how can you get those yummy things into every bite?

Furthermore, how do you get it into your mouth without making a mess? It’s a classic and a wonderfully tasty combination of ingredients, but I’ve always thought the delivery left a lot to be desired.But no matter, we now have this Chopped Wedge Salad. It has all of the flavor of a typical Wedge Salad, but it’s not presented as a wedge. Instead, everything is bite-sized so you can savour every last delectable piece with ease.

This appears to be a no-brainer. All of the benefits of Wedge Salad without the one disadvantage – the wedge. The foundation still has lots of iceberg lettuce, which is a necessary for a Wedge Salad, but it’s balanced out with the softer and more flavorful romaine. (To put it another way, you get the best of both worlds.) If you want to chop and clean your lettuce ahead of time, you can dry it thoroughly and keep it in a ziptop bag lined with two paper towels.

It keeps the lettuce crisp for a long time, sometimes up to a week!The other components are probably familiar. There are halved cherry tomatoes, crisp salty bacon, and a hefty amount of blue cheese crumbled on top. Blue cheese isn’t generally my go-to cheese, but it belongs on a Wedge Salad since its salty bite complements the other ingredients so beautifully.Then there’s the garnish. You’re not going to squirt a store-bought bottle of ranch dressing over your finished salad.

That wouldn’t seem exceptional, because after all, this is a special salad. Besides, homemade dressings are extremely simple to create, and the results are always far superior to anything you can buy in a store. Simply combine buttermilk, mayo, and sour cream with fresh chives, garlic powder, lemon juice, Worcestershire sauce, and a bit more of that distinctive blue cheese.

It’s creamy, salty, and works great with all of those chilly, crunchy greens.This is dressed up enough for a dinner party (and certainly easier to eat than the original), yet casual enough for a backyard barbeque, and I guarantee it’ll be a hit. I have yet to meet anyone who does not enjoy this salad, even if they profess not to like blue cheese.

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