Martina McBride may be a country-singing sensation but it’s evident from all the delicious recipes in her cookbook, Around The Table, that the multiple-Grammy Award nominee also knows her way around the kitchen. McBride posted her recipe for the classic Iceberg Wedge Salad and if you’re into “super-refreshing” dishes then this one’s for you.
Photo Credit: Martina McBride/Twitter
For the Salad:
- 2 small heads iceberg lettuce
- 2 cups quartered heirloom cherry tomatoes
- 8 slices bacon, cooked and crumbled
- 3 teaspoons chopped chives, divided
- 1 tablespoon chopped flat-leaf parsley
For the Dressing:
- 1 cup good-quality blue cheese, softened
- 1⁄2 cup whole buttermilk
- 1⁄2 cup sour cream
- 3⁄4 cup mayonnaise
- 11⁄2 tablespoons apple cider vinegar
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon freshly ground black pepper
Directions
- Combine the blue cheese, buttermilk, sour cream, mayonnaise, vinegar, salt, and pepper in a medium bowl, whisking until thoroughly combined.
- Quarter each head of lettuce and reserve 2 quarters for another use.
- To serve, place a wedge of lettuce on each salad plate.
- Top with the blue cheese dressing, tomatoes, bacon, chives, and parsley.
I love cooking and love Martina but that is one salad SWIMMING in dressing. I find the wedge salad only needs a touch of dressing, and that is actually a great recipe for a nice buttermilk bleu cheese dressing. 😉
I love lettuce wedges! I can’t wait to try this!
This looks wonderful! I’ve really been trying to eat healthier lately. It’s going on my dinner lists! Love it!
I love a good wedge salad and this one sounds delicious!
Once you have a wedge salad, you will never eat iceberg lettuce any other way@
I really like this dressing. I add about one clove of garlic to the leftover dressing (without blue cheese .) Then I have 2 dressings row different ways.
I really like this dressing. I add about one clove of garlic to the left over dressing
(without any blue cheese).. Then I have 2 dressings two different ways. Delicious!