Posted by / 08 March 2015 / 19 Comments /

Retro Food #SundaySupper



When you think, "retro" you might be thinking of something old that is cool and making a comeback.  When talking about retro food, you might get in your head things like Watergate Salad and Green Bean Casserole.  When I think of retro foods, though, I think of the Wedge Salad.

The pharmacy in my hometown of Marceline used to make a delicious wedge salad that was simply a homemade thousand island dressing and bacon scattered across the top.  (I'll bet it was supposed to be a blue cheese dressing, but I didn't like it, so it was replaced with thousand island.)



  The dressing was cold and tangy, the bacon hot and crisp, and the lettuce crunchy.  Delicious, and I didn't even like salad.

Now, my husband and I like to make a wedge salad from time to time with a bit of an update, and so this is our version of a Wedge Salad.
Wedge Salad

by Terri Steffes
Prep Time: 10 minutes
Cook Time: 0 minutes

Ingredients (4 servings)
  • 1 head of iceberg lettuce
  • 4 slices of good bacon, fried and chopped
  • 1 ripe tomato, finely chopped
  • 3/4 c light sour cream
  • 1 1/3 c light mayo
  • 1 t worcestershire sauce
  • 1/2 t dry mustard
  • 1/2 t garlic powder
  • 1/2 t salt
  • 1/2 t pepper
  • 4 oz bleu cheese, crumbled.
Instructions
Whisk together mayo, sour cream, worcestershire sauce, mustard, garlic powder, salt, pepper. Fold in the bleu cheese, gently. Store in the refrig until ready to use. Can be made ahead 24 hours in advance.
Slice the lettuce in half, cutting across the middle, then each half into half. Serve by placing a wedge with the big side on the plate, with the layers of lettuce facing up. Pour 1/4 of the dressing over the lettuce. Sprinkle chopped bacon and chopped tomato across the salad. Serve.
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