This iceberg wedge salad is loaded up with goodness from homemade blue cheese dressing, toasted walnuts and crumbled bacon. Not only is it delicious, but it is low carb, keto and gluten free.
Morton's Iceberg Wedge Salad. 1. In a large mixing bowl, whisk together the mayonnaise and sour cream. Add the buttermilk, Durkee sauce, and seasoned salt. Whisk until well mixed. Season to taste with salt and pepper and whisk again.
Chopping the perfect wedge can be stressful! Step 1: Take the iceberg lettuce out of the plastic. Step 2: Turn it over so the stem side is up. Step 3: Grab that stem tight with one hand and hold onto the head with the other. Turn the stem. It will break off fairly easily in your hand.
Eat within a few days. Classic wedge salad recipe using iceberg lettuce topped with a tangy blue cheese dressing, smokey bacon, diced red onion, tomato, and chives. Position the oven rack in the center. Preheat to 375°F (191°C).