If you’re like me, sometimes you find yourself conflicted with too much to do and still the desire to connect with others. I’m a major connector. If asked my love language, it would be connection or being included in the lunch date or party. My second love language, of course is food. Does that resonate with you too? This is why we all love recipes that are easy enough, spectacular enough and ample enough to bring to a party.

Enjoying food with friends and or family is hard to beat.

In former years I have written here about the rise of twitter, etc. ruining dinner parties, but now that sentiment seems so yesterday, as instagram and tik tok have high-jacked relationships with relationship-removed entertainment.

I am not saying anything that hasn’t been said a million times, as most of us take our hands and throw them up in the air in as if to say “this is now our world and nothing can stop it,” while holding tightly to our phone. But wait.

I want to give you something to think about.

When we’re on social media, watching people (like me) cook on reels, salivating over amazing images of all kinds of food that often feels unreachable, my question is who eats that food. Is it all show to get the like, the following, and then they eat alone, or is it that these people have real lives, real friends and there’s going to be a party or a dinner somewhere in their delicious part of the world that we only get to watch?

So shouldn’t you (and I ) stop watching so much and get to cooking, AND INVITING others. Yes, we should, and the party wedge salad for a crowd is one of those recipes that even the novice cook that pull together.

I recently took this to my church group gathering and it received rave reviews and they loved the homemade blue cheese dressing. I highly encourage you to make your own (free of soybean or canola oil). Even if you decide to serve bottled dressings, the idea of the help yourself wedge salad is an affordable winner.

The wedge salad board for a crowd does two things.

It mimics both a salad bar and a charcuterie board. People love both.
It gives people a healthy choice at a party that is both delicious and satisfying.

Make the Wedge Salad Bar for the Season

Along with organic iceberg lettuce, you get to pick the accompanying ingredients. You can add or subtract ingredients according to

Blue Cheese wedge Salad Board Ingredients

Summer Wedge

Tomatoes or try chopped nectarines
Corn (taken fresh off the cob, not cooked)
Bacon (every season)
Cheddar cheese (why not)
Hard Boiled Egg (option)

Fall Wedge

Apples or Pears
Cheddar
Toasted Almonds
Bacon

Winter Wedge (Recipe Here)

Replace fruit with Pomegranate arils
Pistachios

How to Cut the Wedge

I used organic iceberg lettuce, and cut each head into four wedges. Restaurants serve a much bigger piece, but for the wedge salad board, keep the pieces small enough for everyone to feel free to grab. They can always go back for seconds.

Make Your Own Blue Cheese Dressing

To understand blue cheese, you might want to understand what blue cheese is and what kind of blue cheese to buy. I either use gorgonzola or roquefort.

Gorgonzola is an Italian cow’s milk cheese, tangy, and can be either sharp or mild, named after the town of Gorgonzola, in Italy.
Roquefort is a French sheep’s milk blue cheese, and is the strongest of the blue. It is a protected European Union designation of origin, meaning, only blue cheese produced in the caves of Roquefort-sur-Soulzon can be legally called Roquefort cheese.

It’s been my experience that some blues are much stronger than others and sometimes you don’t really know what you’re buying. Just make sure to buy a whole piece and not those crumbles in the grocery store. RECIPE FOR BLUE CHEESE DRESSING HERE.