add to shopping list Ingredients

Salad Ingredients:

1 head of iceberg lettuce
2 granny smith apples (sliced into small slivers)
6 strips of bacon (cooked and crumbled)
1 cup of blue cheese crumbles
3 Roma tomatoes (seeded and chopped)

Dressing Ingredients:
¼ cup red wine vinegar
¼ cup water
2 Tbsp. minced onions
3-4 cloves of finely minced garlic
¼ cup of sugar
½ cup mayonnaise (do not use miracle whip)
1 ½ cups sour cream
Salt and Pepper to taste
Optional: 1 cup candied pecans

Preparation

Directions for making dressing:

In a small saucepan, combine vinegar, water, garlic and onion. Simmer until onions are tender (about 5 minutes). Add sugar and simmer until dissolved completely. Remove from the stove and pour into a bowl. Cover with saran wrap and stick in the fridge to cool.

Once it is close to room temperature, pour into your blender or food processor. Blend on low and simultaneously add about a tablespoon of olive oil. Now add your mayonnaise, sour cream, and salt and pepper. Blend for just a few seconds until smooth and combined.

Pour dressing into serving container with lid, and refrigerate for about 2 hours. Now it is ready to serve.

Directions for the salad:

Remove the first 4 or 5 layers of your head of lettuce. You want to be left with the crisp part, not the soft, dark green leaves. Take a chef's knife and chop the head into quarters. Set on the dishes you will be serving the salad on. Top each wedge with equal amounts of the apple, bacon, tomato, and blue cheese crumbles. Now drizzle with your dressing liberally over the wedges. Top with candied pecans if you wish. Salt and pepper each wedge lightly. Ready to serve. Your guests will definitely love this salad!

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Reviews

6/19/10

Theresa111 says:

Oh Sarah, I love iceberg lettuse and the presentation is so flattering to the wedge. I can almost taste it.

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