Wedge Salad
A refreshing and customizable wedge salad made with crunchy iceberg lettuce and topped with blue cheese dressing, tomatoes, walnuts, and bacon.
Ingredients
Salad Ingredients
- 1 head iceberg lettuce quartered
- ½ cup blue cheese dressing (2-3 Tbsp of dressing per wedge)
- 1 cup grape tomatoes halved
- ¼ cup walnuts chopped
- 8 strips cooked bacon crumbled
- ¼ cup red onion diced
- 1 Tbsp fresh parsley
- Salt and pepper to taste
Instructions
Preparation
- Remove any wilted leaves from the outer layer of the iceberg lettuce.
- Trim the brown end of the stem being careful not to cut too much so the wedge holds together.
- Quarter the head of lettuce.
Serving
- Top each lettuce wedge with blue cheese dressing first.
- Evenly distribute halved grape tomatoes, chopped walnuts, crumbled bacon, diced red onion, and fresh parsley atop the wedges.
- Season with salt and pepper to taste, and serve immediately.
Notes
Wedge salad is best served immediately. Add toppings to each wedge as desired. Store leftovers separately to maintain freshness. Add dressing just before serving for optimal texture.