Platter Wedge Salad | Abby Thome

Abby Thome

Name: Platter Wedge Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: Daisy Light Sour Cream; SIGNATURE SELECTS Vinegar, Red Wine; Hormel Black Label Thin Cut Canadian Bacon; O Organics Maple Syrup, Organic, 100% Pure; Vanns Spices Worcestershire Powder; SIGNATURE SELECTS Black Pepper, Ground; Green Giant Fresh Iceberg Lettuce; El Guapo Garlic Powder; BelGioioso Blue Cheese Wedge; Sushic Mayo, Spicy; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Balsamic Vinegar; Oppy Organic Meyer Lemons; Organic Chives; Orange Grape Tomato Package; SIGNATURE SELECTS Sugar, Light Brown

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Platter Wedge Salad

Serves 820 mins prep30 mins cook

Turn your summer gatherings up a notch with a bigger, bolder Platter Wedge Salad topped with the most epic balsamic-glazed bacon. This dish features crisp iceberg wedges, juicy tomatoes, and a creamy blue cheese dressing, sure to impress your guests.

0 servings

What you need

cup sour cream

tbsp red wine vinegar

Hormel Black Label Thin Cut Canadian Bacon

lb bacon

O Organics Maple Syrup, Organic, 100% Pure

tbsp maple syrup

tbsp worcestershire

tsp black pepper

head iceberg lettuce

tsp garlic powder

oz blue cheese

cup mayo

tsp salt

tsp balsamic vinegar

lemon

cup fresh chives

lb grape tomato

cup light-brown sugar

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Instructions

1: Preheat your Traeger to 350° (or oven).

2: In a small mixing bowl, add the balsamic vinegar, brown sugar, and maple syrup. Stir until evenly combined.

3: Brush each piece of bacon (top and bottom) with the balsamic glaze.

4: Place the bacon onto the grill grates horizontally, and smoke for 10-13 minutes, flipping halfway through until the bacon is golden and crispy.

5: If making in the oven, place glazed bacon on a parchment lined baking sheet and bake for 10-15 minutes, flipping halfway through.

6: For the blue cheese dressing, add all of the ingredients to a bowl, stir together, and store in an airtight container in the fridge until ready to serve (up to 48 hours in advance).

7: For the salad, cut the iceberg lettuce into wedges.

8: Halve the grape tomatoes and season with salt and pepper.

9: Chop the balsamic glazed bacon.

10: On a large platter, place the wedges of iceberg salad.

11: Top each wedge with blue cheese dressing, then add the seasoned tomatoes and chopped bacon.

12: Finish with crumbled blue cheese and chives. ENJOY!

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