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INGREDIENTS:
- 8-10 slices thick-cut bacon
- 1 head iceberg lettuce
- Dressing
- 1/3 cup milk
- 1 tsp white vinegar
- 5 oz crumbled blue cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 4 tsp white wine vinegar
- 1/2 tsp sugar
- 1/4 tsp garlic powder
- Salt and freshly ground black pepper
- 24 grape tomatoes
- Bamboo skewers
DIRECTIONS:
In a large frying pan over medium-high heat, add the bacon slices and 2 cups water. Bring the water to a boil and cook until water evaporates. Reduce the heat to medium-low and cook bacon until brown and beginning to crisp. Transfer to paper towel-lined plate and let cool. Cut each bacon slice into 1” pieces.
Meanwhile, cut lettuce in half. Lay each half cut side down, on a cutting board. Cut 1” slices and lay flat on the cutting board. Cut slices into 1” cubes. Keep lettuce layers together.
To make the dressing, in a medium bowl, combine milk and vinegar. Let sit for 5 minutes. Add blue cheese and mash with a fork to combine. Add sour cream, mayonnaise, white wine vinegar, sugar, garlic powder, salt, and black pepper and stir to combine. Add milk, as needed, to make liquid consistency.
Place 1 tomato on a skewer. Add 5-6 lettuce layers onto skewer, then add 1 bacon square. Repeat with remaining skewers. Drizzle skewers with blue cheese dressing.
