Yummmm….. is all I can say about this! Restaurants charge a pretty penny for a salad like this. They normally serve it in with a wedge of iceberg lettuce, but I find that too hard to deal with, so I chop up my lettuce. The best part about this salad is the dressing. You can make it ahead of time and store in the refrigerator. I spooned the leftover dressing over my steak a few days later.
Iceberg Salad with Bacon and Blue Cheese Dressing
Serves: 6
Ingredients
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tbsp fresh lemon juice
- 1 tbsp coarsely ground black pepper
- 1 tsp hot pepper sauce
- 1 cup coarsely crumbled blue cheese
- 1-2 tbsp Buttermilk or half and half
- ½ lbs thick-cut bacon — cut crosswise into 1-inch pieces
- 1 lg head of iceberg lettuce — chopped
- 2 roma tomatoes — finely chopped
Instructions
- Mix first 5 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk (or half and half or milk) by tablespoonfuls to desired consistency.
- Cook bacon in large skillet over medium heat until crisp.
- Arrange lettuce on plates. Spoon dressing over.
- Sprinkle warm bacon onto the salads, dividing equally.
- Garnish with tomatoes.
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