BLT Wedge with Roquefort
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"Wedges of tender iceberg lettuce are topped with a drizzle of buttermilk dressing, chopped cooked bacon, diced tomatoes, and crumbled bleu cheese."
Original recipe yield: 6 servings.
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INGREDIENTS:
- Dressing
- 1 cup mayonnaise
- 10 tablespoons sour cream
- 1/2 cup buttermilk
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon white vinegar
- 1 dash hot pepper sauce
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- Salad
- 1 head iceberg lettuce
- 1 cup cooked diced bacon
- 1 cup diced fresh tomatoes
- 1/4 cup Italian parsley
- 4 ounces crumbled bleu cheese
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DIRECTIONS:
- Place dressing ingredients in a food processor or blender and pulse a few times being sure to leave some of the lumps of cheese.
- Cut lettuce into 6 wedges. Rinse and wrap in paper towels to dry.
- Top each wedge with dressing. Garnish with bacon, tomato and chopped Italian parsley.
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