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Delicious Wedge Salad Skewers

Delicious Wedge Salad Skewers

A fun, deconstructed take on the classic wedge salad, served on a skewer for easy appetizer enjoyment. Features crisp iceberg lettuce, creamy blue cheese dressing, bacon crumbles, and fresh tomato.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 skewers
Course: Appetizer, Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Skewers
  • 1 head Iceberg Lettuce Core removed and quartered
  • 1 cup Cherry or Grape Tomatoes Halved
  • 6 slices Thick-cut Bacon Cooked until crisp and crumbled
  • 1/2 cup Blue Cheese Crumbles For garnish
  • 6 Wooden Skewers Soaked in water for 15 minutes
For the Blue Cheese Dressing
  • 1/2 cup Mayonnaise
  • 1/4 cup Sour Cream
  • 2 tablespoons Buttermilk
  • 1 teaspoon White Wine Vinegar
  • 4 ounces Blue Cheese Crumbled, plus extra for topping
  • 1/2 teaspoon Black Pepper

Method
 

Instructions
  1. Prepare the bacon: Cook the bacon slices until very crispy. Remove from pan, drain excess fat, and crumble into small pieces. Set aside.
  2. Make the blue cheese dressing: In a food processor or blender, combine the mayonnaise, sour cream, buttermilk, white wine vinegar, and 4 ounces of blue cheese. Blend until smooth. Season with black pepper. Taste and adjust seasoning if necessary. Refrigerate until ready to serve.
  3. Prepare the lettuce: Cut the iceberg lettuce head into 6 uniform wedges (quarters of the head should yield 6-8 usable pieces, depending on head size). Trim any tough outer leaves.
  4. Assemble the skewers: Carefully thread the ingredients onto the soaked wooden skewers in the following order: a piece of lettuce wedge (folded slightly), a half tomato, another piece of lettuce, and another tomato. Aim for 2 lettuce pieces and 2 tomatoes per skewer.
  5. Serve: Arrange the assembled skewers on a platter. Drizzle generously with the prepared blue cheese dressing. Top each skewer with a sprinkle of the reserved bacon crumbles and extra blue cheese crumbles. Serve immediately.

Notes

For best results and stability, use fresh, very crisp iceberg lettuce. The dressing can be made up to 2 days in advance and stored airtight in the refrigerator.