Wedge Salad

The temperature is rising, and I am still homeschooling my kids! Also, I still have just a few dyed eggs left over from Easter that were screaming to be used. The thing that seemed absolutely necessary to me was to chop those eggs up onto a Wedge Salad. Now, I love blue cheese and blue cheese dressing. I also love me a good Wedge Salad with lots of those things all over it. I totally adapted this salad for all the rest of my family to their taste (and used all the blue cheese dressing for myself). My husband and kids all had grated cheddar cheese instead of crumbled blue cheese. Derek ate his with ranch and the kids all choose poppy seed dressing for their salads.Ingredients for the dressing (if you have blue cheese lovers you might want to double or triple this):

  • 1/4 C plain greek yogurt
  • 3 Tbsp sour cream
  • 1 Tbsp mayonaise
  • 3 Tbsp milk
  • dash Worcestershire
  • 1/4 C blue cheese crumbles
  • 2 tsp white balsamic vinegar (or you could use apple cider or wine wine vinegar too)
  • salt and pepper to taste

Ingredients for the Wedge Salads:

  • 1 iceburg lettuce cut into 4 wedges
  • 10 slices bacon cooked and crumbled (I used already cooked bacon from Costco and just cut it up–cheating but so easy)
  • 8 hard boiled eggs, chopped into pieces
  • grape tomatoes, quartered
  • extra blue cheese crumbles, 1-2 Tbsp per salad
  • chives for garnish (this grows in my yard so totally, but you could skip it and be ok)

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