Our creamy White Cheddar Pimiento Dressing jazzes up a classic wedge salad topped with cherry tomatoes, crispy bacon, and Garlic Croutons.
Ingredients
Method
- In a medium skillet, cook bacon over medium-high heat until crisp and browned, 11 to 12 minutes. Using a slotted spoon, remove bacon and let drain on paper towels. Reserve 1 tablespoon drippings in pan.
- In same skillet, add tomatoes to drippings. Cook over medium heat just until tender and juices have released, 2 to 3 minutes. Using a slotted spoon, transfer tomatoes to a small plate; let cool.
- To assemble salad, place 1 lettuce wedge on each of 4 serving plates. Top each evenly with bacon and tomatoes, and drizzle with White Cheddar Pimiento Cheese Dressing. Top each with ¼ cup green onion and Garlic Croutons. Serve immediately.
White Cheddar Pimiento Cheese Dressing
Ingredients
- ¼ cup whole buttermilk
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 2 ounces diced pimientos, drained
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon spicy brown mustard
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 3 ounces sharp white Cheddar cheese, coarsely shredded
Instructions
- In a medium bowl, stir together buttermilk, mayonnaise, sour cream, pimientos, Worcestershire, mustard, salt, and pepper. Fold in cheese until well combined. Store in an airtight container until ready to use.
Ingredients
Method
- Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper.
- Place bread cubes on prepared pan. Bake until bread is lightly golden brown and dried, 3 to 4 minutes. Let cool completely on pan.
- In a large bowl, stir together butter, parsley, garlic powder, and salt. Add cooled bread cubes. Gently toss until bread cubes are well coated. Return bread cubes to pan.
- Bake until golden brown in color and crispy, about 8 minutes more. Let cool completely on pan. Store in an airtight container until ready to use.
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