Baby Gem Wedge Salad with Shallot blue Cheese Dressing
Prep time: 20 minutes Cook time: 10 minutes
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INGREDIENTS
- 6 ea. HEB Baby Gem Lettuce
- 1 ea. Med Shallot, minced
- 8oz. HEB Blue Cheese, crumbled
- 1 cup HEB Sour Cream
- ½ cup HEB Buttermilk
- As needed Kosher Salt and Black Pepper
- For topping HEB Crispy Onions
- For topping HEB Bacon Bits or Real Cooked and Crumbled Bacon
INSTRUCTIONS
1. Wash and cut little gem lettuce in half and store in the refrigerator until ready to use.
2. In a small bowl combine the shallot, blue cheese, sour cream and buttermilk and whisk to for a thick dressing. Season to taste with salt and pepper and place in the fridge for flavors to meld (about 30-45min).
3. Assemble salad by placing lettuce on the plate drizzle with the blue cheese dressing and top with crispy onions and bacon bits.
4. Dressing will keep in the fridge for up to a week.