If your husband is anything like mine, he’s not a big fan of “salads for dinner.” However, he and I both love wedge salads when we eat out. I think the bacon is what sold him. What guy wouldn’t eat a salad for dinner, if it had bacon on it? One day this past Fall, we decided it would be fun to re-create our favorite salad at home. We made it the traditional way with iceberg lettuce, bacon, blue cheese and cherry tomatoes, and it was good, but since then, we decided to make some minor changes that made a big impact for us, at least. In our opinion, iceberg lettuce is fine, but it’s mainly water, and fewer nutrients than other lettuces, so we substituted baby spinach for the iceberg. We added an avocado, too.
We made this last night, and it was once again, another great “salad for dinner!”
Here’s our twist/recipe of the “Classic Wedge Salad:”
Baby Spinach
4 strips of uncured bacon, cooked
Cherry tomatoes
Crumbled blue cheese
1 Sliced avocado
Pepper to taste
Salt to taste
Marzetti’s The Ultimate Blue Cheese Dressing
We try to bake our bacon ahead of dinner time, if we remember. It saves you a lot of waiting time when you are ready to eat dinner.
Preheat your oven to 400 degrees. Then, spray a nonstick cookie sheet with canola oil. Lay the 4 strips (gives us 2 each) of uncured bacon on the cookie sheet. Bake for 20 minutes until crispy. Take the bacon off of the cookie sheet and lay on a plate with a paper towel to soak up the extra grease. I pat the top of the bacon to get both sides taken care of…
Fill your salad bowls with the washed baby spinach, sliced cherry tomatoes, crumbled blue cheese, sliced avocado, and add your crispy bacon. Last, but not least, add your dressing. We like the Marzetti’s “The Ultimate Blue Cheese” dressing. You can either add it to the top of your salad or have it on the side.
This would be great with rolls, too. We opted to have dessert instead of bread! (You’ve gotta spread those calories out wisely!)
Enjoy!