Wedge Salad with Blue Dressing on a round white plate.

Wedge Salad with Blue Cheese Dressing

Name: Wedge Salad with Blue Cheese Dressing
Ingredients: 8 thin slices pancetta (about 2 1/2 oz/75 g); 1 head iceberg lettuce; 1 cup (250 mL) diced English cucumber; 1 cup (250 mL) quartered grape tomatoes; 1/2 cup (125 mL) Ontario buttermilk; 1 cup (250 mL) crumbled Ontario blue cheese (about 4 oz/125 g); 1/4 cup (60 mL) mayonnaise; 2 tbsp (30 mL) apple cider vinegar; 1 tsp (5 mL) granulated sugar; 1 tbsp (15 mL) chopped parsley; 1/4 tsp (1 mL) each salt and pepper

Savour Ontario Kitchen May 23 2021

Quick & Easy

20 min

Serves 4

The crisp, refreshing ice berg lettuce paired with this creamy, next level blue cheese dressing is a classic and simple combination, yet perfect for an epicurious palate. The Ontario blue cheese really packs a punch in this wedge salad recipe and is quick and easy to make, making it the perfect meal to whip together when you’re in a pinch.

Prep 15 Min

Cook 5 Min

Ingredients

8 thin slices pancetta (about 2 1/2 oz/75 g) Checkbox selected

1 head iceberg lettuce Checkbox selected

1 cup (250 mL) diced English cucumber Checkbox selected

1 cup (250 mL) quartered grape tomatoes Checkbox selected

Blue Cheese Dressing

1/2 cup (125 mL) Ontario buttermilk Checkbox selected

1 cup (250 mL) crumbled Ontario blue cheese (about 4 oz/125 g) Checkbox selected

1/4 cup (60 mL) mayonnaise Checkbox selected

2 tbsp (30 mL) apple cider vinegar Checkbox selected

1 tsp (5 mL) granulated sugar Checkbox selected

1 tbsp (15 mL) chopped parsley Checkbox selected

1/4 tsp (1 mL) each salt and pepper Checkbox selected

Method

Step 1

Blue Cheese Dressing: In a small bowl, stir together buttermilk, cheese, mayonnaise, vinegar, sugar, parsley, salt and pepper. Cover and refrigerate for at least 30 minutes or up to 2 days.

Step 2

Meanwhile, in a large nonstick skillet, panfry pancetta over medium heat, turning occasionally for about 5 minutes or until golden brown and crisp on both sides. Remove onto paper towel lined plate; set aside.

Step 3

Using a chef’s knife, cut lettuce into quarters and remove tough end piece. Place each wedge onto a dinner plate and sprinkle each with some of the cucumber and tomatoes. Place 2 slices of cooked pancetta on side of each wedge. Let guests spoon Blue Cheese Dressing over top of their own salads to serve.

Nutritional Information

Per serving (1/4 recipe)

Calories	310
Protein	12 g
Carbohydrates	14 g
Fat	23 g
Saturated Fat	10 g
Trans Fat	0.4 g
Cholesterol	40 mg
Sodium	980 mg
Fibre	2 g
Sugars	8 g

Top 5 Nutrients: Vitamin K 53%DV, Vitamin B12 20%DV, Riboflavin 17%DV, Folate 16%DV, Vitamin A 14%DV.

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