Wedge Salad

Summer, Dinner, Lunch, Savory

4 Servings Print

Get your greens with this tasty wedge salad!



2/3 C Woodstock Organic mayonnaise

2 tsp. Field Day Organic Apple Cider vinegar

2 Tbsp. Organic Valley buttermilk

¼ tsp. Wholesome sugar

2 Tbsp. crumbled Ba Ba Blue blue cheese

Kosher salt and freshly ground pepper

1 head organic Romaine, cut into 4 long sections

1 pint cherry or grape tomatoes, quartered

¼ C diced organic red onion

4-6 slices Beeler’s bacon, cooked and finely chopped

¼ C Ba Ba Blue blue cheese

Balsamic Glaze

½ C Field Day Organic Balsamic Vinegar

2 Tbsp. Wholesome brown sugar


Step 1

Add the Balsamic Vinegar and brown sugar in a heavy bottomed saucepan over low heat. Simmer, stirring frequently, until the vinegar has thickened. It should coat the back of a spoon. Remove from heat and cool. (This will keep in your fridge for about a month)

Step 2

To make the dressing: Whisk the mayonnaise, vinegar, buttermilk and sugar in a small bowl. Stir in the blue cheese and season with salt and pepper. Refrigerate until chilled, about 30 minutes.

Step 3

To assemble the salad: Divide the wedges and take off the top few layers. Spoon the dressing over, letting it run down the sides.

Step 4

Top with tomatoes, red onion, bacon crumbles, and blue cheese

Step 5

Drizzle with balsamic glaze.