Bloody Mary Wedge Salad

Bloody Mary Wedge Salad
Turn your favorite morning cocktail into a fabulous brunch salad! This zesty blue cheese dressing is made with our Bloody Mary Bar Syrup, made by local Chef, David Britton. Garnish with some Bloody Mary toppings and you’ve got yourself a party! Recipe by: Taylor MacDougall

Products used: Bloody Mary Bar Syrup, Garlic Medley Sea Salt, Roasted Garlic Seasoning


½ cup Mayonnaise
½ cup Sour Cream
Juice from 1 Lemon
¼ cup Whole Milk
1 small clove Garlic
½ cup Blue Cheese Crumbles
½ tsp Saratoga Spicery Roasted Garlic Seasoning
2 Tbsp SOOC Bloody Mary Bar Syrup
¼ tsp SOOC Garlic Medley Sea Salt
¼ tsp cracked Black Pepper
1 head Iceberg lettuce, cut into 4 wedges
5 strips Bacon, cooked and crumbled
1 large Roma or Plum tomato, diced
1 large stalk Celery, diced


To make the dressing, combine all of the ingredients in a bowl and whisk together (or use an immersion blender) until smooth. Set in the refrigerator until ready.

To assemble the salads, divide the dressing among the 4 wedges of iceberg lettuce. Top each wedge with the crumbled bacon, roma/plum tomatoes, and celery. Serve, and enjoy!