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Wedge Salad
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Wedge Salad


  • Bleu cheese dip mix
  • 1/4 c. sour cream
  • 1/4 c. mayonnaise
  • Pinch of salt
  • 1/4 tsp. garlic powder
  • Splash of Worcestershire sauce
  • 1 tbsp. Milk
  • Romaine lettuce, rinsed & cut lengthwise in half
  • 1/2 lb. bacon, cooked or crumbled
  • Bleu cheese crumbles
  • tomatoes, chopped
  • Fresh cracked black pepper


  1. To make the dressing, combine bleu cheese dip mix, sour cream, mayonnaise, salt, garlic powder, Worcestershire sauce and 1 tbsp. milk in a container. Continue to add milk until desired consistency is reached. Cover and store in refrigerator until ready to serve.
  2. Chop heads of romaine in half lengthwise and then remove stalk from each half; each half is one serving.
  3. Drizzle romaine with bleu cheese dressing, cheese crumbles, bacon and tomatoes. Add fresh cracked pepper and serve immediately.
  4. Tip: Try adding a sprinkle of fresh chopped herbs like basil or add toasted pecans.