This amazing Iceberg Wedge Salad is probably one of the simplest salads you can make because you literally cut a head of lettuce into 4, drench it in some homemade dressing and throw on a bunch of toppings. And good grief its amazing. All those delicious toppings (talking about you, bacon) take it to next level. Perfect salad for lunch or side salad for dinner.
I’ve been putting in a bit of an effort with my salad-eating habits. I usually prefer cold salads in the summer and warm roasted vegetables in the winter BUT will eat any salad put in front of my face at any time of year when someone else makes it. This basically means that it takes quite the amazing salad to convince me to make it when it’s freaking freezing outside.
The Wedge Salad is a classic American restaurant salad that is as easy to make at home as it is delicious! Crunchy iceberg lettuce, crispy bacon and the quintessential wedge salad dressing: creamy-tangy blue cheese. Make Wedge Salad for a couple or a crowd in minutes.
Perhaps iceberg lettuce isn’t loaded with the vitamins, minerals, and fiber of kale or green leaf lettuce. But really, who cares? It’s not junk food. More importantly, it’s cold, crunchy, delicious, and fun to eat sliced in a big wedge then drizzled with blue cheese dressing and sprinkled with crumbled bacon.
Iceberg Wedge Salad Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 201 kcal
Ingredients
for the dressing-
- dash Worcestershire
- 1/4 cup blue cheese crumbles
- 2 teaspoons white balsamic vinegar
- salt & pepper to taste
- 1/4 cup plain greek yogurt
- 3 tablespoons sour cream
- 1 tablespoon mayonnaise
- 3 tablespoons milk
for the wedges salads-
- 10 grape tomatoes sliced in half
- extra blue cheese crumbles 1-2 tablespoons per salad
- chives for garnish
- 1 iceberg lettuce cut into 4 {but we're only using 2)
- 1/3 cup bacon cooked and crumbled
- 4 hard boiled eggs chopped into pieces
Instructions
- In a small bowl, whisk all ingredients for the dressing together. Set aside.
- On two dinner plates, place wedges of iceberg lettuce, cut side up. Drizzle generously with dressing. Top with bacon, eggs, tomatoes, extra blue cheese and chives. Serve.
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