Wedge Salad
Crisp iceberg lettuce with creamy blue cheese dressing
Ingredients
Instructions
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Prepare the lettuceRemove any wilted outer leaves from the iceberg lettuce. Rinse the head thoroughly under cold water and pat dry. Cut the lettuce into four equal wedges, keeping the core intact to hold each wedge together. Place each wedge on a chilled plate.
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Cook the baconIn a large skillet over medium heat, cook the bacon strips until crisp, about 8-10 minutes. Transfer to paper towels to drain, then crumble into small pieces once cooled.
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Prepare the toppingsIn a small bowl, combine the halved cherry tomatoes, diced red onion, and a pinch of salt. In another bowl, mix the blue cheese dressing with the lemon juice and a pinch of black pepper.
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Assemble the saladDrizzle each lettuce wedge with the blue cheese dressing mixture. Sprinkle with the bacon crumbles, tomato-onion mixture, and blue cheese crumbles. Top with diced avocado if using.
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Garnish and serveSprinkle the chopped chives over each salad. Add a final crack of black pepper and serve immediately on chilled plates for the best texture and flavor.
Nutritional Information
320
Calories
per serving
12
Protein
g per serving
8
Carbohydrates
g per serving
28
Total Fat
g per serving
10
Saturated Fat
g per serving
2
Fiber
g per serving
4
Sugar
g per serving
720
Sodium
mg per serving
15
Vitamin C
% of daily value
6
Iron
% of daily value
Wedge Salad is Also Known As
Iceberg Wedge Salad, Blue Cheese Wedge Salad or Classic Steakhouse Wedge
