Mini Wedge Salad Bites

October 1, 2020
Created by Harmons
30 minutes
Serves 8
  • 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

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.