Wedge Salad Kabobs Recipe
These wedge salad kabobs have all the flavors you love about the classic salad arranged on individual sticks. They make the perfect side dish or appetizer for backyard BBQs, potlucks or any other kind of party.
Servings: 8 people
Calories: 526kcal
Ingredients
- 1 head iceberg lettuce
- 8 ounces cherry tomatoes
Candied Bacon
- 1 pound bacon
- 6 tablespoons light brown sugar
Balsamic Glaze Reduction
- 1 cup balsamic vinegar
- 1/3 cup sugar
Blue Cheese Dressing
- 1 cup sour cream
- 1 cup buttermilk
- 1/3 cup mayonnaise
- 1 clove garlic minced
- 2 tablespoons white wine vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 ounces blue cheese crumbles
Instructions
Candied Bacon
- Preheat oven to 400 degrees F.
- Spray a large baking sheet with nonstick cooking spray, or line with parchment paper, then lay the bacon onto the tray in a single layer. Sprinkle half of the brown sugar evenly over the strips of bacon.
- Bake for about 15 minutes, then remove the tray and sprinkle the remaining brown sugar. Cook for an additional 5-10 minutes, making sure it doesn't get too crispy.
- Remove from the oven and transfer the bacon to a wire cooling rack to cool completely before cutting into 1" pieces.
Balsamic Glaze
- In a medium saucepan over medium high heat, add the balsamic vinegar and the sugar. Bring to a simmer, then continue to cook for a few minutes until the glaze has reduced by about half and coats the back of a spoon.
- Remove from the heat and let cool completely.
Blue Cheese Dressing
- In a blender, add the sour cream, buttermilk, mayonnaise, garlic, white wine vinegar, sugar, salt, and pepper. Blend until smooth. Transfer to another container and add the blue cheese. Mash up the big chunks using a fork, stirring until mostly smooth.
Assembling
- Slice the iceberg lettuce into 1" strips and then into 1" cubes.
- Onto a toothpick, add a piece of iceberg lettuce, a 1" piece of candied bacon and a cherry tomato. Continue until you have made as many as you need.
- Arrange the kabobs on a serving platter then drizzle with the balsamic reduction and the blue cheese dressing. Enjoy!
Notes
Storing instructions: while best consumed the same day, you can store leftover kabobs in an airtight container in the fridge for up to 24 hours. Blue cheese dressing can be stored in an airtight container in the fridge for up to 5 days. Balsamic reduction can be stored in an airtight container in the fridge for up to 2 weeks. Candied bacon can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 526kcal | Carbohydrates: 20g | Protein: 14g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 75mg | Sodium: 948mg | Potassium: 440mg | Fiber: 1g | Sugar: 17g | Vitamin A: 890IU | Vitamin C: 8.6mg | Calcium: 205mg | Iron: 1mg