The Wedge

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Several years ago, we attended a funeral luncheon where this salad was served to the guests. I asked all of my children to, at least, take a few bites of the salad as the host family had paid for the meal and I didn’t want the food to go to waste. Each of us tried the salad and after the first bite, we were hooked. I have made this salad several times over the years. I have included the recipe for the dressing but you can certainly purchase a great quality blue cheese dressing at the market and use it with success. This is a great summer salad that goes well with my recipe for marinated skirt steak and baked potatoes.

The Wedge

1 head of iceberg lettuce, cut into 8 wedges
1 medium tomato, diced
1 package (any brand) real bacon pieces
1/2 lb. blue cheese crumbles

Dressing

1/4 cup sour cream
1/3 cup buttermilk
1/2 cup mayonnaise
1 1/2 tablespoon sugar
1 clove minced garlic
1/8 teaspoon black pepper

Mix all ingredients together until well blended. Chill until ready to serve.

To assemble the salad, place wedges on 8 individual plates. Pour desired amount of dressing over each wedge. Sprinkle wedges with tomatoes, bacon bits, and blue cheese. Serve immediately.

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