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Winter Wedge Salad

As a winter take on the traditional wedge salad, this dish features crisp iceberg lettuce wedges that are topped with festive pomegranate seeds and drizzled with a creamy sauce.

In order to pay homage to the original, we have replaced the traditional blue cheese with goat cheese, but we have kept the crumbled bacon sprinkled on top.

Alternately, you might try using romaine hearts that have been cut in half for the iceberg wedges.

To make the dressing, take a medium bowl and whisk together goat cheese, yogurt, sour cream, 

buttermilk, 1 1/2 teaspoons of chives, thyme, parsley, lemon juice, and salt. Continue whisking until the ingredients are completely blended. 

Cover and place in the refrigerator until you are ready to serve.In order to make salad, cook the bacon in a small skillet over medium heat,

tossing it often, until it reaches a crispy consistency, which should take around eight minutes. 

Place on a platter that has been lined with paper towels.Apply approximately one-fourth of a cup of dressing to each lettuce wedge. Bacon, walnuts, pomegranate arils, goat cheese, and chives should be sprinkled and distributed evenly throughout each slice.

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