Layered Blue Cheese, Bacon And Iceberg Salad
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 small
Red Onion (cut into thin rings)1 cup
Crumbled Blue Cheese1 cup
Mayonnaise1 cup
Sour Cream2 tbsps
White Vinegar1 tsp
Worcestershire Sauce2 cups
CroutonDirections:
1
Special equipment: A straight-sided 3-quart tall glass bowl or four 16-ounce wide-mouth glass jars with lids Soak the onions in ice water for at least 20 minutes
2
Strain
3
Meanwhile, cook the bacon in a large skillet over medium heat until brown and crisp, 6 to 7 minutes per side
4
Remove, drain on paper towels and roughly chop
5
Whisk together the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl
6
Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a layer with a third of the lettuce, then add the following in separate layers: the tomatoes, the olives, half the remaining lettuce, the carrots, the croutons, and the remaining lettuce
7
Sprinkle the top with the onions and bacon
8
(The salad can be put together, covered and refrigerated for up to 2 hours before serving
9
) If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper
10
If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat
11
Serve the remaining dressing on the side