Chopped Iceberg Wedge Recipes

Steps:

• Fry the bacon in a skillet until crisp, about 7 minutes. Drain on a paper towel. Chop into small pieces.
• Arrange the chopped iceberg on a small platter, then sprinkle over the grated mozzarella and chopped bacon. Drizzle with the Italian Ranch Dressing and finish with the pepper.
• Combine the mayonnaise, sour cream, milk, Parmesan, pesto, sun-dried tomatoes, salt, pepper and lemon zest and juice in a food processor. Process until well combined.

Steps:

• Make the dressing by whisking the mayo, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl to smooth.
• Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper towel lined plate to drain.
• Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions.
• Scatter the bacon and cheese over the salad; season with pepper and sprinkle with the parsley.
• Serve with more dressing on the side.

Steps:

• Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.
• Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.

Steps:

• In a bowl, combine buttermilk, mayonnaise, half of the blue cheese, lemon juice, and hot sauce.
• Stir to combine
• Stir in chives, salt, and pepper.
• Serve with iceberg wedges and top with remaining blue cheese.