Wedge Salad with Bacon and Blue Cheese

Crisp iceberg lettuce wedges are coated with a tangy blue cheese dressing and sprinkled with crunchy bacon pieces.

Prep Time: 10 mins Cook | Time: 5 mins | Yield: 4 wedges | Serving Size: 1 wedge

Nutrition Per Serving
Fat 87%
Protein 10%
Net Carb 3%
Ratio 2.9:1

Calories 624
Fat 60g
Protein 16g
Total Carbohydrate 7g
Dietary Fiber 2g
Net Carbohydrate 5g

Many butcher shops will cut a thick slice of bacon if asked, or you can simply substitute the thickest cut you can find.

Ingredients
4 oz. (110g) thick-sliced bacon (about 1⁄4 in.; .5cm thick)
4 oz. (110g) blue cheese, crumbled
3⁄4 cup mayonnaise
1⁄4 cup heavy cream
1⁄4 cup sour cream
1 TB. lemon juice
1⁄2 tsp. sea salt
1⁄4 tsp. freshly ground black pepper
1 head iceberg lettuce, quartered
1⁄4 cup fresh parsley, chopped

Instrucions
1. Slice bacon into 1⁄2-inch (1.25cm) squares. Heat a medium skillet over medium heat.
2. Add bacon in an even layer on the bottom of the skillet. Cook for 4 to 5 minutes, turning as needed, until all sides are crisp. Remove bacon from the skillet and place on a paper towel. Discard any bacon drippings left in the skillet.
3. In a small bowl, combine blue cheese, mayonnaise, heavy cream, sour cream, lemon juice, sea salt, and black pepper until well blended.
4. Cut woody core off each lettuce wedge. Place wedges on 4 salad plates.
5. Drizzle with blue cheese dressing and top with crisp bacon and parsley to serve.

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Wedge Salad with Bacon and Blue Cheese