Crisp lettuce, thick bacon, crumbled blue cheese and black olives. We've updated the classic BLT into a fresh wedge salad perfect for lunch or a side dish. Recipe provided by Jill Silverman Hough.
6 slices thick-cut bacon, cut crosswise into 1/4-inch slices
3/4 cup crumbled blue cheese
3/4 cup sour cream
1/2 cup mayonnaise
3 tablespoons milk
1 1/2 tablespoons fresh lemon juice
Salt and black pepper, to taste
1 head iceberg lettuce, cored and cut into 6 wedges
1 tomato, diced
1 6-ounce can Lindsay® Ripe Black Olives - Sliced, drained
In large skillet over medium heat, cook bacon, stirring occasionally, until crisped, 8 to 10 minutes. Use slotted spoon to transfer to paper towel-lined plate; set aside.
While bacon is cooking, in medium bowl, combine cheese, sour cream, mayonnaise, milk, and lemon juice; add salt and pepper to taste and set aside.
Arrange lettuce wedges on plates. Top with blue cheese dressing, tomatoes, olives, and bacon and serve.
