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Classic Wedge Salad

1 head iceburg lettuce - cored, washed and drained of excess water, cut into 4-5 wedges (Produce Dept.)
Toppings:
10 slices of bacon - 6 pieces cut up, fried and drained. 4 pieces fried as whole slices (Fresh Meat Dept.)
1/2 c. red onion, sliced thin (Produce Dept.)
Small container cherry tomatoes - cut in half, drizzled with olive oil & sprinkled with salt (Produce Dept.)
1 ear of corn, cut off the cob & left raw (Produce Dept.)
3/4 c. frozen peas, thawed (Freezer Aisle)
Sliced or crumbled blue cheese (Cheese Cooler)
Dressing Ingredients:
1/2 c. mayonnaise (aisle 12)1/2 tsp. dried garlic powder (aisle 2)
1/2 c. sour cream (Dairy Cooler)1/4 tsp. salt (aisle 2)
1 T. real lemon juice (aisle 10)1/4 tsp. pepper (aisle 2)
1 tsp. dried chives (aisle 2)1 T. fresh parsley (Produce Dept.)
1/2 tsp. dried dill (aisle 2)3 T. half & half, less if needed (Dairy Cooler)
Balsamic Drizzle (prepare right before serving)
1/2 c. balsamic vinegar (aisle 12)
2 T. brown sugar (aisle 5)
Set each wedge on a plate. Prepare toppings and set aside.
For dressing, combine all ingredients and mix with wire whisk. Chill in refrigerator if possible.
For 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.