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    You are in: Home / Recipes / Iceberg Wedge With Chunky Gorgonzola Dressing Recipe
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    Iceberg Wedge With Chunky Gorgonzola Dressing

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Brookelynne26's Note:

    from Buddy Valastro's TLC page

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    Ingredients:

    Servings:

    Units: US | Metric

    Salad

    Gorgonzola Dressing

    Directions:

    1. 1
      For the Salad: Cook pancetta in large skillet over medium heat until golden brown and crispy. Transfer to a paper towel lined plate to drain the extra fat and set aside.
    2. 2
      For the Gorgonzola Dressing: In a bowl, whisk together the mustard, vinegar, lemon juice, salt and pepper. Slowly whisk in olive oil. Add 1/2 cup of Gorgonzola to the bowl and mash with a fork. Add the sour cream and whisk together. Serve or store in an airtight container, in the refrigerator, for up to 1 week.
    3. 3
      To assemble: Arrange iceberg wedges on plates. Spoon dressing over wedges and garnish with pancetta, radishes, cherry tomato halves, and remaining gorgonzola crumbles.

    Ratings & Reviews:

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    Nutritional Facts for Iceberg Wedge With Chunky Gorgonzola Dressing

    Serving Size: 1 (107 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 324.9
     
    Calories from Fat 284
    87%
    Total Fat 31.5 g
    48%
    Saturated Fat 11.0 g
    55%
    Cholesterol 35.2 mg
    11%
    Sodium 492.3 mg
    20%
    Total Carbohydrate 3.5 g
    1%
    Dietary Fiber 0.6 g
    2%
    Sugars 2.2 g
    8%
    Protein 8.0 g
    16%

    The following items or measurements are not included:

    pancetta

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