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Blue Cheese Wedge Salad
Super easy
Cheap
Delicious and full of flavor, and actually a filling salad! Pair this with fresh sliced pears (especially if you miss the tomatoes) and a steak. Includes the recipe for the dressing.
Prep
Cook
| Category: | Appetizers and Snacks Fruits and Veggies |
| Seasons |
Ingredients
For
4
Person(s)
Dressing
| 1/2 cup sour cream |
| 1/4 cup blue cheese crumbles |
| 2 Tbsp buttermilk, kefir, milk or cream |
| 1/4 tsp rice vinegar - taste as you go! (optional) |
| 1/4 tsp salt to taste |
Salad
| 1 iceberg lettuce head, cut into wedges |
| 1/2 cup toated hazelnuts |
| 4 slices bacon, cooked and chopped |
| 1/2 cup blue cheese crumbles for garnish |
| 1 pear, sliced, optional |
Blue Cheese Wedge Salad Directions
- Prepare bacon crumbles - I prefer to bake in the oven at 350F for about 20-25 minutes. Brush water on top of slices to prevent curling. Then chop up after cooled.
- Toast/roast nuts, I prefer hazelnuts, but pecans or cashews may also be tolerated. I toast for about 15 minutes at 350F. Lightly crush after they have cooled.
- Wash and drain lettuce. Cut into halves or quarters. If serving smaller children, maybe chop the lettuce so it's easier to eat.
- Make dressing: combine sour cream, blue cheese, and buttermilk in a bowl, stirring until a drippy/pourable state. Taste and add rice vinegar as needed for tang, and salt as desired.
- Assemble salad: place lettuce wedge on plate (cut side facing up), drizzle/spread the dressing around covering about 40% of the wedge. Top with bacon, hazelnuts, blue cheese crumbles. Sliced pears adds some acidity and brightness and has a similar texture to tomatoes making it a nice substitute.
- Serve with a fork and knife.
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Recipe notes
Lemon juice has tested high in salicylates, lime has never been tested. Some people can tolerate it in small amounts making it a nice addition for acidity over rice vinegar. Barley malt vinegar can be used, and if you don't like vinegar, a little ascorbic acid might work well too.
Pecans and hazelnuts have been tested once in 1985 as low in salicylates. RPAH lists them as high, which also includes their amine levels - pecans are high in amines, and hazelnuts are moderate. Many low-sal folks can tolerate them just fine in small amounts.
Make sure to find a clean bacon without honey, pepper, or other high-salicylate items. Nitrates are not salicylates, but some chemically-sensitive individuals may not tolerate nitrates well.
