How To Make Bacon and Blue Cheese Chopped Wedge Salad

Who doesn’t love bacon? Combine it with blue cheese and we have a great salad. In this recipe we will make the blue cheese dressing and then make the salad. We eat salad for dinner every other night at the 2 Cooks Shaque and this salad is typically in our rotation once a week.

This recipe is naturally gluten free.

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The Ingredients

• 1/2 Cup Mayonnaise
• 1/2 Cup Sour Cream
• 1/4 tsp Pepper
• 1/2 tsp Garlic Granules
• 3 Shakes Worcestershire Sauce
• 1/2 Tbls Apple Cider Vinegar
• 3 oz Blue Cheese
• Lettuce
• Tomato
• 2 Slices of Bacon
• Salt

Make the Dressing

We want to start with a good quality blue cheese. You’ll find it makes all the difference to the end result. We buy the Point Reyes Blue Cheese from Costco, cut it into 4 oz portions and freeze them. Then we can just thaw one out, crumble it and make our dressing.

Mix Mayonnaise and Sour Cream

We’ll start our dressing by mixing mayonnaise and sour cream in a small mixing bowl. You can use any mayonnaise although we prefer the Duke’s Mayonnaise brand. We’ll use equal amounts of each giving us both sweetness and tang.

Add Garlic and Black Pepper

Next we will add our black pepper and garlic granules. You can use garlic powder here if you want. We started liking the granules because they store better and they don’t turn into a rock in the jar. So many times our garlic powder was almost unusable because it had gotten so hard in the spice cupboard.

Add Worcestershire Sauce and Apple Cider Vinegar

Our favorite secret sauce for so many recipes is worcestershire sauce. We want about three shakes of the bottle. It adds the right amount of umami to really set this off. And then we like to use apple cider vinegar for this recipe as it adds a little fruitiness.

Mix Thoroughly

We just want to get this all mixed together before adding the blue cheese. We have a small wisk that works well for this job.

Add the Blue Cheese

Now we’ll add the blue cheese and mix that in well. We like to save a little of the blue cheese for topping on the salad but most of it goes into the dressing.

Mix Well

We’ll mix this all together and then cover the bowl and let it rest in the refrigerator for 45 minutes to an hour. This will get all our flavors married.

Cook the Bacon

We cut the two pieces of bacon into small pieces and fry them up in a small frying pan. We’ll get them cooked through and then drain on a piece of paper towel. You want to let these cool before adding to the salad.

Make the Salad

We use two large 38 ounce bowls and fill them with lettuce. You can use any kind of lettuce for this. We like to use romaine because it is crispy and crunchy. We’ll also cut up some tomatoes to go on top.

Put On Dressing

We’ll put the dressing on the salad next. This recipe makes plenty so if you like a lot of dressing you’re in luck. If you like less dressing it doesn’t hurt to have leftovers for dipping or making sandwiches.

Add the Bacon and a Sprinkle of Salt

We’ll add the bacon to our salad and a sprinkle of Maldon salt and our salad is ready to eat. This makes a very satisfying meal for dinner.

Mr. Cook likes to put a generous amount of chile oil on his salad.

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Here are some other salad recipes you can make:

• Caesar Salad
• Wilted Spinach Salad

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