Iceberg Wedge Salad
A delicious contrast of light, fresh iceberg lettuce and rich, salty bacon pieces with blue cheese dressing which is outrageously good.
Servings: 4
Ingredients
- 1 Head iceberg lettuce
- 2 Cups cherry tomatoes halved
- 5 Slices bacon cooked and crumbled
- 2 Tablespoons chives diced
- ¼ Cup red onion diced
- ½ Cup blue cheese crumbled
- 1 Cup blue cheese dressing
Instructions
- Prepare the lettuce by removing the outer leaves. Trim the stem of the lettuce head just slightly.
- Next, slice the lettuce head in half, and then in half again, making 4 wedges.
- Top each wedge with the remaining ingredients starting with the dressing, and then add the tomatoes, bacon, red onion and blue cheese crumbles.
Notes
Preparing the lettuce wedges: It's a good idea to cut the wedges just before serving. This will ensure they are fresh and crisp. Use a sharp knife for neat wedges. Make sure to dry the lettuce well before plating it.
Extra crispy bacon pieces: Get them nice and crunchy for texture in this delicious wedge salad.
Dress lightly: Don't drown the lettuce wedges in the dressing.
Serve chilled: Keep all the elements in the fridge. Whip them out just before plating and serving. I find having all the components chilled makes the best wedge salad.
Extra crispy bacon pieces: Get them nice and crunchy for texture in this delicious wedge salad.
Dress lightly: Don't drown the lettuce wedges in the dressing.
Serve chilled: Keep all the elements in the fridge. Whip them out just before plating and serving. I find having all the components chilled makes the best wedge salad.
Nutrition
Calories: 168kcal | Carbohydrates: 10g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 793mg | Potassium: 418mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1237IU | Vitamin C: 23mg | Calcium: 180mg | Iron: 1mg
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