Iceberg Wedge with Warm Bacon & Blue Cheese Dressing

Use plain yogurt for portion of mayonnaise: half and half

Yield: 6 servings
Community Recipe from


  • 1-1/2 cup(s) mayonnaise
  • 2 tablespoon(s) fresh lemon juice
  • 1 teaspoon(s) hot pepper sauce
  • 1 cup(s) coarsely crumbled blue cheese
  • 1/2 pound(s) bacon
  • buttermilk thin dressing
  • 1 head(s) iceberg lettuce
  • 1/2 red onion thinly sliced


  1. In a large skillet over medium, cook 1/2 lb thick-cut bacon, cut crosswise into 1-inch pieces, until golden brown and beginning to crisp. Wash 1 large head of iceberg lettuce and cut into 6 wedges, each with some core attached. Thinly slice 1/2 red onion. Arrange lettuce on plates. Drizzle a little dressing over each and reserve remaining dressing. Using a slotted soon, transfer warm bacon from skillet onto salads. Garnish with red onion.
December 2013

This recipe is a personal recipe added by KAYw22 and has not been tested or endorsed by MyRecipes.

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