Texas Wedge Salad

Yield: 6 servings ( Serving Size: servings )
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  • 1 head iceberg lettuce, cored, and cut into 6 wedges
  • 1 to 2 cups Pico Vinaigrette
  • 1 c bleu cheese crumbled
  • Pico Vinaigrette
  • 1/4 c tomato juice
  • 1/4 c apple cider vinegar
  • 2 T honey
  • 1 egg yolk
  • 2 c extra virgin olive oil
  • cold water
  • 2 t kosher salt
  • 1/4 t black pepper
  • 1 c Pico de Gallo
  • Pico de Gallo
  • 1 t kosher salt
  • 2 roma tomatoes, diced
  • 1/2 c red onion, diced
  • 1/4 bunch cilantro, roughly chopped
  • 3 jalapeno peppers, seeded and diced
  • juice of 5 limes
  • garlic salt


  1. Top each lettuce wedge with a generous 1/4 c of Pico Vinaigrette. Garnish with 1 - 2 T bleu cheese crumbles.

  2. Pico Vinaigrette
  3. In a large bowl, whisk together the tomato juice, apple cider vinegar, honey, and egg yolk. Pout into food processor and slowly add the oil until dressing emulsifies and thickens. Fold in Pico de Gallo and season the mixture with salt and pepper. Serve immediately or refrigerate.

  4. Pico de Gallo
  5. Combine all the ingredients in large bowl and toss. Serve immediately or refrigerate.
May 2013

This recipe is a personal recipe added by psschmidt2 and has not been tested or endorsed by MyRecipes.

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