A Classic Wedge Salad Recipe BLOGPAPI
Wedge Salad For A Crowd. Chop tomatoes in small bite sized pieces. Cut each head into 4 servings.
Remove corn off cob (uncooked). Web if you don't have any buttermilk, fake it to make it: Cut the iceberg lettuce in half then cut each of the halves again in half or thirds (depending on how big the head of lettuce is) to create “wedges”. (add 1 tablespoon vinegar which will make them easier. Arrange on board or large platter. Thin out plain unsweetened yogurt (not strained or greek) with a splash of milk or water (start with 1 tablespoon per 1/3 cup). 1 tsp house seasoning (see note) 1/2 cup tomato salad cook mode prevent your screen from going dark. 1/2 cup sliced green onions. Chop tomatoes in small bite sized pieces. Fill with cool water about an inch higher than the egg.
(add 1 tablespoon vinegar which will make them easier. Arrange on board or large platter. Put eggs in large sauce pan. Thin out plain unsweetened yogurt (not strained or greek) with a splash of milk or water (start with 1 tablespoon per 1/3 cup). Remove corn off cob (uncooked). (add 1 tablespoon vinegar which will make them easier. Cut the iceberg lettuce in half then cut each of the halves again in half or thirds (depending on how big the head of lettuce is) to create “wedges”. Fill with cool water about an inch higher than the egg. Chop tomatoes in small bite sized pieces. Web if you don't have any buttermilk, fake it to make it: Slice both heads of lettuce into 4.
