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drizzled with Sweet Balsamic
- 1 head iceberg lettuce, cut into 4(6) wedges depending on size of salad you want to serve
- 1/2 cup grape tomatoes, halved
- 1/2 red onion cut into half-moon slices
- 1- 1 1/2 cup(s) blue cheese dressing
- 8 slices bacon, cooked and crumbled
- 4(6) tablespoons blue cheese crumbles
- Sweet balsamic glaze for drizzling (recipe below)
Chill serving plates, forks and iceberg wedges until ready to serve.
When ready to serve, assemble salads. Place one wedge on each of 4/6 chilled plates.
Place halved grape tomatoes on the sides of the wedge, distributing evenly among each plate.
Evenly divide the onions among the plates.
Drizzle each wedge with 1/4 cup blue cheese dressing.
Sprinkle crumbled bacon among plates and over wedge.
Sprinkle 1 tablespoon blue cheese crumbles on each wedge.
Lightly drizzle balsamic glaze over wedge or serve on the side.
Balsamic Glaze for Wedge Salad
To make balsamic glaze:
- 1 cup balsamic vinegar
- 1/4 cup sugar
- pinch salt
Bring 1 cup balsamic vinegar and 1/4 cup sugar and a few grains of salt to a boil.
Reduce heat and simmer about 15-20 minutes or until glaze coats the back of a spoon and reduces to about half. Cook longer for thicker glaze (glaze thickens as it cools). I use a small saucepan with high sides to avoid splattering. If you use a shallow pan, the balsamic may reduce faster because of more surface area. Watch closely as not to burn.
Refrigerate any leftover glaze for 1 week.
Menu suggestions to go with a Wedge Salad you might like…
Or if you prefer Soup and Wedge Salad suggestions…
Bread basket suggestions…
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