Zutaten für The Wedge Salade
- 1 large head iceberg lettuce
- Cream Cheese
- Sweet Pickle Juice
- Garlic Juice
- Accent Seasoning
- Celery Salt
- Green Bell Pepper
- Onion
- Pimentos
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Zubereitung von The Wedge Salade
- Core, wash, and drain one large head of iceberg lettuce, leaving the head whole.
- In a blender, combine 1 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons finely chopped red onion, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth and creamy. Adjust seasonings to taste.
- Place the well-drained lettuce head, core-side up, in a large bowl.
- Carefully pour the creamy filling into the lettuce core, using a spoon to help it spread evenly.
- Cover the bowl tightly with plastic wrap.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the lettuce to chill completely.
- To serve, carefully slice the lettuce head into wedges. Arrange on plates and garnish as desired (e.g., bacon bits, cherry tomatoes, blue cheese crumbles).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
3g
Fat
23g
Carbs
1g
