Wedge Salad with Homemade French Dressing (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 head iceberg lettuce |
1 cup halved cherry tomatoes |
4 slices bacon, cooked crisp and crumbled |
creamy french dressing, recipe follows |
1/4 cup white wine vinegar |
1/4 cup ketchup |
1 tablespoon sour cream |
1 teaspoon dry mustard |
1 teaspoon worcestershire sauce |
1 teaspoon sugar |
1/2 lemon, juiced |
1/2 teaspoon paprika |
1/3 cup vegetable oil |
salt and freshly ground black pepper |
Directions:
1. Remove the outside leaves from the lettuce and cut in half. Remove the core and slice the halves in half again, making 4 wedges and wash thoroughly. Drizzle with Creamy French Dressing and sprinkle the tomato halves and bacon over the salad.
2. Creamy French Dressing:
3. Combine the first 8 ingredients in a small bowl. Add the oil slowly while whisking constantly. Season, to taste, with salt and pepper.
4. Yield: 1 cup
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