There is a myth out there that making your own salad dressing is time-consuming. Yes, it requires more than the 15 seconds it takes to open a bottle and pour… but not by much! From start to finish, it usually takes me about 2 minutes to make a vinaigrette and 5 minutes to make a creamy dressing. Honestly.
1) Homemade salad dressing is healthier for you.
Unless you pay top dollar for organic and all natural dressings, most store-bought salad dressings are filled with sugar, refined oils, and all sorts of crazy chemical-sounding ingredients. When you make your own dressing you know that it is made with real food ingredients andholesome and good for you.
2) Making salad dressing couldn’t be easier.
You just measure and combine. On the rare occasion you might have to juice a lemon or chop some garlic. But most salad dressing recipes are not complicated and you don’t need a long list of fancy ingredients. I bet you could probably make 3-4 different dressings right now just with oils, vinegars, and other ingredients you already have in your pantry!
3) Freshly made salad dressing is so much more delicious and well… fresh!
When you make your own dressing you know that it hasn’t been sitting on a supermarket shelf or in a warehouse for months and is preservative-free. Plus, as a bonus the flavors taste so bright, clean, and crisp.
I’ve shared a few of my favorite salad dressings on the blog already like…
Easy Balsamic Dressing
Creamy Maple Mustard Dressing
And today I’m sharing a delicious recipe for Classic Wedge Salads with my Creamy Gorgonzola (Blue Cheese) Dressing!
To make a Classic Wedge Salad you will need:
1 head iceberg lettuce, washed and cut into quarters (removing the core)
1 cup croutons (homemade is best!)
2-3 roma tomatoes
8 slices cooked bacon, chopped
2 tablespoon green or red onion, chopped (optional)
1 cup Creamy Gorgonzola Dressing (or other Blue Cheese Dressing)
To make the Creamy Gorgonzola Dressing you will need:
1/4 cup mayo
1/4 cup sour cream
1/3 cup Gorgonzola blue cheese crumbles, plus 1 tbsp for top
3 Tablespoon half & half
1/2 teaspoon salt
1 tablespoon lemon juice
2 teaspoons dried chives
10 grinds black pepper
Here’s what you do:
Combine all the ingredients in a small bowl. Stir together until well combined. Chill in the fridge for 30 minutes to an hour. Top with extra gorgonzola cheese before serving.
Cook up 8 slices of bacon. Let it cool, then chop it up into small pieces. To save time, you can always use pre-cooked bacon from the day before or make some extra slices at breakfast.
Next, wash and cut the core out of a head of iceberg lettuce. You want to try to keep the leaves together as much as possible – so be gentle when washing/drying. Cut the lettuce into 4 wedges. Dice up the red onion (if you are in the mood!) and then the roma tomatoes. Then it’s time to plate it up!
Place 1-2 iceberg wedge quarters on the plate – depending on how many your feeding. Carefully spoon 1/4 cup or so of the Creamy Gorgonzola salad dressing on the top of the lettuce. Sprinkle with tomatoes, onion, bacon, and croutons.
This salad serves 4 as a side salad or 2 as a meal salad. I drizzle mine with a little bit of balsamic vinegar or balsamic reduction right before eating – I like the extra zip!
Hope you all enjoy this recipe