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The Classic Wedge Salad

Christy Denney, The Girl Who Ate Everything
  • 10 minutes
  • Serves 4

INGREDIENTS

4

slices bacon (cooked and crumbled)

1

large shallot (sliced into 1/8-inch-thick rings or a red onion)

1/4 cup

red wine vinegar

4 oz

blue cheese (crumbled (1 cup))

1/3 cup

mayonnaise

1/4 cup

sour cream

3 tbsp

milk

1

garlic clove (minced)

1/4 tsp

salt

1/4 tsp

pepper

1

head iceberg lettuce (9 ounces)

12 oz

cherry or grape tomatoes (halved)