Author Notes
Wonderful salad presentation culminates in an even more wonderfully tasting Salad appetizer. —Kevin Puffer
Ingredients
- Base Salad ingredients
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1/2
Head of iceberg lettuce
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2-3
Roma tomatoes, cubed small
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2-3
Slices bacon, cooked well, drained, crumbled
- Dressing
-
1 cup
plain yogurt
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1/2 cup
Mayonnaise
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2 tablespoons
Dijon mustard, good quality
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1/2 teaspoon
creamed horseradish
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1 cup
Blue cheese, crumbled
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1 tablespoon
balsamic vinegar
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2
Cloves garlic, minced small
Directions
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Make dressing ahead several hours if possible and refrigerate.
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In a bowl, combine yogurt, mayonnaise, mustard, vinegar. and mix thoroughly.
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Stir in garlic, horseradish, and about three quarters of the blue cheese.
Refrigerate.
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Remove the core and cut the half head of lettuce head into four wedges along the center axis. Gently rinse each wedge, pat dry, and chill.
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To serve: Place one wedge each on four individual plates.
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Drizzle the dressing decoratively over each wedge allowing some to drizzle onto the plate.
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Sprinkle tomato cubes, bacon bits, and the rest of the blue cheese over the wedges.
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In all honesty:
This recipe has been culled and personally adapted from several similar recipes.
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