Wedge Salad with Creamy Herb Dressing
Author: Leslie Robinson
Recipe type: Wedge Salad with Creamy Herb Dressing
- FOR THE DRESSING:
- ¼ cup Italian Flat-leaf Parsley, finely chopped
- 2 Tablespoons Fresh Dill, minced
- 2 Tablespoons Fresh Chives, minced
- 1 cup real Mayonnaise
- ½ cup Sour Cream
- ½ teaspoon White Vinegar
- 1 teaspoon Worcestershire Sauce
- ⅛ teaspoon Cayenne Pepper
- ¼ teaspoon Paprika
- ¼ cup Buttermilk (add slowly for desired consistency and stop if looks good)
- Salt to taste
- FOR SALAD:
- 1 Head of Iceberg Lettuce, cut in quarters
- 2 pints small cherry tomatoes (red and yellow) sliced in half
- 1 pound crisp cooked bacon, chopped
- crumbled blue cheese (optional)
- avocado, chopped (optional)
- parsley or chives, chopped for garnish (optional)
- FOR DRESSING:
- Combine all ingredients in bowl except for buttermilk and salt.
- Slowly add buttermilk tablespoon by tablespoon and stir until consistency is to your liking.
- Taste and season for salt.
- Adjust all seasonings.
- FOR THE SALAD
- Arrange wedges of Iceberg Lettuce on platter.
- Drizzle Creamy Herb Dressing over top.
- Add sliced tomatoes
- Sprinkle Bacon over salad.
- Add Crumbled Blue Cheese if using.
- Add garnish if using.
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/wedge-salad-creamy-herb-dressing/
3.5.3208