Flat Wedge Salad (Boudin Copycat)
This Flat Wedge Salad has bacon basted with a spicy sweet cayenne and maple syrup, lots of bleu cheese dressing, diced tomatoes and sunflower seeds!
- 1 head iceberg lettuce
- 8 slices of bacon
- 1/4 cup maple syrup
- 1/4 tsp cayenne pepper
- 4 oz bleu cheese crumbles
- 1 medium lemon juiced (about 3 tbsp)
- 2 tbsp olive oil
- fresh cracked black pepper
- 2 Roma tomatoes seeded and diced
- 1/2 cup red onion diced (optional)
- 2 tbsp sunflower seeds (or pumpkin seeds)
In a small bowl whisk together the cayenne pepper and maple syrup. Set aside. Whisk together the bleu cheese crumbles, lemon juice, olive oil and black pepper (See Note 1). Set aside in refrigerator.
In a large skillet add the uncooked bacon and over medium-low heat render and cook until crispy. Baste with cayenne maple syrup often as it cooks and gets sticky. Set aside and after it's cooled, chop into bite size pieces.
Remove core/stem from the head of chilled iceberg lettuce. Cut the lettuce into 1 inch thick flat wedges OR into quarter wedges. Lay each flat wedge on a plate, or on its "back" if quartered, with center of the lettuce pointing up.
Drizzle blue cheese dressing on top of each lettuce wedge and top with diced tomato, red onion, crumbled bacon, sunflower seeds and more blue cheese crumbles (optional). Serve immediately.
- OR substitute the lemon juice, olive oil and bleu cheese crumble dressing for your favorite bleu cheese salad dressing, if you prefer.
Calories: 467kcal | Carbohydrates: 24g | Protein: 14g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 50mg | Sodium: 705mg | Potassium: 558mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1215IU | Vitamin C: 23.3mg | Calcium: 213mg | Iron: 1.3mg