Wedge Salad With Frizzled Shallots, Crispy Applewood Bacon And Creamy Smoked Black Pepper Dressing

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup milk
• 4 teaspoons cider vinegar
• 2 cloves garlic minced
• 1 tablespoon mccormick black pepper, coarse ground smoked
• 1/2 teaspoon mccormick perfect pinch italian seasoning
• 1/2 teaspoon McCormick Onion Salt
• 5 shallots large, thinly sliced and separated into rings
• 1 tablespoon flour
• 1/4 cup oil
• 1 head iceberg lettuce cored and cut into 4 wedges
• 4 vine ripened tomatoes small, cut into wedges
• 4 slices bacon thick-cut applewood, crisply cooked and crumbled

1. For the Dressing, mix mayonnaise, sour cream and milk in medium bowl. Stir in vinegar, garlic, smoked black pepper, Italian seasoning and onion salt until well blended. Cover. Refrigerate at least 1 hour to blend flavors.
2. For the Shallots, toss shallots with flour in large bowl. Heat oil in small skillet or saucepan on medium-high heat. Add 1/2 of the shallots; cook 5 to 8 minutes or until well browned, stirring occasionally to prevent shallots from burning. Remove with slotted spoon to plate lined with paper towels. Repeat with remaining shallots. (Shallots will become crispier as they cool.)
3. For the Wedge Salad, place lettuce and tomato wedges on each salad plate. Drizzle with Dressing. Sprinkle with bacon and Frizzled Shallots.

mayonnaise, sour cream, milk, cider vinegar, garlic, black pepper, italian seasoning, onion salt, shallots, flour, oil, wedges, tomatoes, bacon

Taken from www.yummly.com/recipe/Wedge-Salad-with-Frizzled-Shallots_-Crispy-Applewood-Bacon-and-Creamy-Smoked-Black-Pepper-Dressing-9043237 (may not work)