Cook the Book: Classic Wedge Salad

Need a gluten free and primal main course? Cook the Book: Classic Wedge Salad could be an excellent recipe to try. One portion of this dish contains approximately 32g of protein, 75g of fat, and a total of 891 calories. For $4.07 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. 90 people were impressed by this recipe. Head to the store and pick up buttermilk, white wine vinegar, scallions, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Serious Eats. Overall, this recipe earns a pretty good spoonacular score of 77%. Cook the Book: Classic Buffalo Wings, Cook the Book: Classic Creamed Spinach, and Cook the Book: Classic Sugar Cookies are very similar to this recipe.

Servings: 4

 

Ingredients:

1 pound applewood-smoked bacon

1 teaspoon freshly ground black pepper

8 ounces blue cheese, crumbled

1 cup buttermilk

1 teaspoon honey

1 head iceberg lettuce

2 cups thinly sliced red onion

1 cup thinly sliced scallions

1 teaspoon sea salt

1 cup sour cream

6 tablespoons white wine vinegar

Equipment:

food processor

blender

paper towels

frying pan

Cooking instruction summary:

Procedures 1 To make the dressing, add all the ingredients to a blender or food processor and blend to combine. Set aside until ready to use. 2 To make the salad, heat a skillet over medium heat and cook the bacon until crisp. Line a metal tray with paper towels. Drain the bacon. Cool, crumble, and set aside. 3 Remove the root end from the lettuce, and cut the head into 4 wedges. Place one wedge each on four individual serving dishes. Scatter the mixed greens around each wedge. Dress each wedge with 2 tablespoons of the dressing. Garnish each with the crumbled bacon, cheese, onion, and scallions.

 

Step by step:


1. 1

2. To make the dressing, add all the ingredients to a blender or food processor and blend to combine. Set aside until ready to use.

3. 2

4. To make the salad, heat a skillet over medium heat and cook the bacon until crisp. Line a metal tray with paper towels.

5. Drain the bacon. Cool, crumble, and set aside.

6. 3

7. Remove the root end from the lettuce, and cut the head into 4 wedges.

8. Place one wedge each on four individual serving dishes. Scatter the mixed greens around each wedge. Dress each wedge with 2 tablespoons of the dressing.

9. Garnish each with the crumbled bacon, cheese, onion, and scallions.


Nutrition Information:

Quickview
890k Calories
32g Protein
74g Total Fat
22g Carbs
17% Health Score
Limit These
Calories
890k
45%

Fat
74g
115%

  Saturated Fat
33g
209%

Carbohydrates
22g
8%

  Sugar
12g
14%

Cholesterol
153mg
51%

Sodium
2254mg
98%

Get Enough Of These
Protein
32g
64%

Vitamin K
87µg
84%

Phosphorus
561mg
56%

Selenium
35µg
51%

Calcium
501mg
50%

Vitamin A
1861IU
37%

Vitamin B2
0.59mg
35%

Vitamin B1
0.48mg
32%

Vitamin B6
0.62mg
31%

Vitamin B3
5mg
28%

Vitamin B12
1µg
28%

Potassium
924mg
26%

Zinc
3mg
25%

Folate
97µg
24%

Vitamin B5
2mg
23%

Manganese
0.42mg
21%

Vitamin C
15mg
18%

Magnesium
62mg
16%

Fiber
3g
15%

Vitamin D
1µg
12%

Iron
2mg
11%

Copper
0.19mg
10%

Vitamin E
1mg
9%

covered percent of daily need
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