French Wedge Recipes

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WEDGE SALAD WITH HOMEMADE FRENCH DRESSING

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14



Wedge Salad with Homemade French Dressing image

Steps:

  • Remove the outside leaves from the lettuce and cut in half. Remove the core and slice the halves in half again, making 4 wedges and wash thoroughly. Drizzle with Creamy French Dressing and sprinkle the tomato halves and bacon over the salad.
  • Combine the first 8 ingredients in a small bowl. Add the oil slowly while whisking constantly. Season, to taste, with salt and pepper.

1 head iceberg lettuce
1 cup halved cherry tomatoes
4 slices bacon, cooked crisp and crumbled
Creamy French Dressing, recipe follows
1/4 cup white wine vinegar
1/4 cup ketchup
1 tablespoon sour cream
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 lemon, juiced
1/2 teaspoon paprika
1/3 cup vegetable oil
Salt and freshly ground black pepper

FRENCH WEDGE

I was going to call it French Wench for no other reason but that it sounds funny, but then no one could immediately make sense of it. But seeing as how the wedge salads have become well-known, this should do. A simple, but tasty version with toasted walnuts, avocado, vinaigrette and crumbled Roquefort. *Le YUM*. Prep time doesn't include however long it takes you to grow an extra hand for holding the bowl while you pour in the olive oil and whisk at the same time.

Provided by Sandi From CA

Categories     Greens

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9



French Wedge image

Steps:

  • Toast the walnut pieces in 350F oven for up to 5 minutes, tossing regularly and being careful not to burn.
  • In mixing bowl, add mustard, red wine vinegar, salt and pepper. Slowly drizzle in olive oil while whisking. Chill until ready to dress salad.
  • Halve the iceberg lettuce half and put each quarter head on a salad plate. Arrange the avocado slices next to the wedge.
  • Re-whisk then pour the dressing to taste over each wedge. Top with walnuts, tomatoes and Roquefort.
  • Feastie.

Nutrition Facts : Calories 590.4, Fat 54.9, SaturatedFat 15.7, Cholesterol 51, Sodium 1072.9, Carbohydrate 12.8, Fiber 6.4, Sugar 4, Protein 17

1/4 cup walnut pieces
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
salt and pepper
3 tablespoons extra virgin olive oil
1/2 head iceberg lettuce
4 ounces Roquefort cheese, crumbled
1/2 avocado, 1/4-inch slices
1 roma tomato, diced

BAKED FRENCH TOAST WEDGES

Make and share this Baked French Toast Wedges recipe from Food.com.

Provided by Barb G.

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13



Baked French Toast Wedges image

Steps:

  • Spray 10-inch quiche dish or deep-dish pie pan with non-stick cooking spray.
  • Arrange cut up English muffins in a single layer in dish.
  • In a medium bowl, beat together eggs, sugar and cinnamon, Stir in vanilla and salt; mix well.
  • Add half and half and melted butter, mixing well.
  • Pour evenly over muffins, press down on muffins to moisten with liquid.
  • Sprinkle nutmeg evenly over mixture.
  • Cover and refrigerate overnight if desired, or bake immediately.
  • Bake in a 350°F oven for 40 to 45 minutes or until puffed and golden brown.
  • Transfer to cooling rack at least 10 minutes before serving.
  • Cut into wedges and serve warm with fruit topping or heated maple syrup.
  • Topping: Combine peach preserves and juice, add diced peach and blueberries mixing well.
  • Serve at room temperature or heat in a small saucepan over medium heat until warm.

Nutrition Facts : Calories 376.4, Fat 14.8, SaturatedFat 8.3, Cholesterol 140.8, Sodium 354.9, Carbohydrate 53.4, Fiber 2.4, Sugar 31.3, Protein 8.8

4 whole English muffins, cut into 1-inch cubes
3 large eggs
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1 2/3 cups half-and-half, whipping cream (Fat free half and half is good) or 1 2/3 cups milk (Fat free half and half is good)
2 tablespoons butter
1/8 teaspoon nutmeg, fresh grated
1/4 cup peach preserves or 1/4 cup apricot preserves
1 tablespoon apple juice (almond or orange liqueur may be subsisted) or 1 tablespoon pineapple juice (almond or orange liqueur may be subsisted)
1 cup diced canned peaches or 1 cup fresh peach
1/4 cup blueberries (fresh or frozen)

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