Print
BLT wedge salad with chipotle blue cheese dressing | Homesick Texan

BLT wedge salad with chipotle blue cheese dressing

Servings 4
Author Lisa Fain

Ingredients

Ingredients for the dressing:

  • 4 ounces blue cheese, crumbled and divided
  • 1/2 cup mayonnaise
  • 2 tablespoons buttermilk, plus more if needed
  • 1 clove garlic, chopped
  • 1/4 teaspoon paprika
  • 1/2 teaspoon chipotle chile powder or 1 canned chipotle chile in adobo
  • 2 teaspoons white wine vinegar
  • 1/2 cup sour cream or thick Greek-style yogurt
  • Salt and black pepper to taste

Ingredients for the salad:

  • 1 head of iceberg lettuce
  • 8 pieces cooked bacon, crumbled
  • 1 cup diced red ripe tomato

Instructions

  1. To make the dressing, place the half the blue cheese crumbles, mayonnaise, buttermilk, garlic, paprika, chipotle chile powder (or canned chipotle chile), and vinegar in a blender and blend until smooth. Stir in the sour cream and remaining blue cheese crumbles. Taste and add salt and black pepper to taste.


  2. If you want a thinner dressing, stir in more buttermilk until it’s the desired thickness.


  3. To make the salad, cut the iceberg lettuce into four wedges, lengthwise. Place each wedge on a plate, and top with crumbled bacon, diced tomatoes and chipotle blue cheese dressing.


Recipe Notes

Use one chipotle chile in adobo, not a WHOLE can!