This scrumptious sculpture of a salad is an epic appetizer or side!
Most salads are tossed in a big bowl. But not the wedge! This one was born to stand out and pack a good “crunch.” With a simple and yummy medley of lettuce, tomato, onion, blue cheese, and bacon, this plate-perfect piece can be enjoyed as an appetizer or side to almost any main.
Supposedly, the famous veg-wedge originated in America in the early 1900s, and became popular in American restaurants by the Roaring Twenties. How amazing to think that it’s still in many diners and restaurants today, a century later!
Since it’s not like other salads, there’s not as much chopping involved, which saves you a ton of time. In just 10 minutes, you’ve got a restaurant-level salad that looks as appealing as it tastes. Drizzled in a creamy and tangy blue cheese dressing, this hunk o’ lettuce and its dazzling toppings offer a satisfying crunch and burst of flavor with every bite. You and your family are sure to enjoy the ease and simplicity of this salad that has stood the test of time.
Is Wedge Salad Healthy?
As far as nutrients go, the wedge salad is mostly fiber, but there’s a small amount of protein too, from the bacon and cheese. Keep in mind that those ingredients are also rich in fats, and many store-bought blue cheese dressings are, too. You can make it vegan by using vegan bacon, vegan dressing, and plant-based cheese.
Are There Different Versions of The Wedge?
Yes, and that’s the beauty of this recipe. If you have a head of iceberg lettuce, you can quarter it and add to those wedges any veg or toppings you’d like. For a sweeter option, add dried cranberries, toasted walnuts, goat cheese, and this Sweet Onion Dressing. Alternatively, you could indulge in a little Tex-Mex flair by adding Black Beans, cheddar cheese, Salsa Ranchera, and this Avocado Ranch Dressing. Really, you can get as creative as you’d like to satiate your cravings, whatever they may be. Iceberg lettuce is like a blank slate that can enhance many different flavorful fixings.
INGREDIENTS
- 1 head iceberg lettuce
- 1/2 cup blue cheese dressing, plus more to taste
- 4 strips bacon, cooked and crumbled
- 1/2 cup cherry tomatoes, halved
- 1/3 cup red onion, thinly sliced
- 1/2 cup crumbled blue cheese
- Freshly ground pepper, for sprinkling
INSTRUCTIONS
Prep
Prepare lettuce and toppings.
Assemble
Layer dressing and toppings on wedges.
Devour!
FAQs & Tips
If you need to make this salad ahead of time, I recommend preparing the ingredients and then storing each in a separate container in the fridge. If your salad has already been assembled, dressing and all, it will only last for 2-3 days in the fridge before it starts to get soggy. With each ingredient stored separately, it can last for up to 5 days.
I always recommend washing your lettuce with a 1:2 mixture of white vinegar and water in a spray bottle. Spray your lettuce head, let sit for 30 seconds, and then give it a quick rinse. Pat dry with a towel and leave out to dry if needed. This helps to ensure there isn’t any remaining dirt or bugs.
To quarter the lettuce head (creating four wedges), start by cutting it in half along the stem. Then, place the halves flat on the cutting board and cut each of those in half. Ta-da! Four pieces. Always make sure the flat side is facing down on the cutting board; that keeps it stable and ensures your wedges will be relatively equal.
Of course, you’re more than welcome to turn the wedge into a regular salad by chopping it up, if that’s your preference. But then it wouldn’t be a wedge!
If you’re throwing it all together in a bowl, then yes. But iceberg works best for creating the perfect wedge because of its sturdy and round shape.
Serving Suggestions
This salad can easily stand on its own, both structurally and as a meal. Serve your wedge salad with freshly ground black pepper and you’re good to go.
As an appetizer or side, it perfectly accompanies Avocado Burgers, Black Bean Burgers, Air-Fryer Chicken Drumsticks, or Chicken and Potatoes. Pick your favorite main and go to town with it! You could also keep it real simple with an ooey-gooey Grilled Cheese.
Wedge Salad
Ingredients
- 1 head iceberg lettuce
- 1/2 cup blue cheese dressing plus more to taste
- 4 strips bacon cooked and crumbled
- 1/2 cup cherry tomatoes halved
- 1/3 cup red onion thinly sliced
- 1/2 cup crumbled blue cheese
- Freshly ground pepper for sprinkling
Instructions
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Remove any wilted outer leaves from the head of the iceberg lettuce. Quarter the lettuce head into four wedges.
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Place each lettuce wedge on a plate. Drizzle with blue cheese dressing.
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Top evenly with crumbled bacon, cherry tomatoes, sliced red onion, and crumbled blue cheese. Sprinkle with freshly ground black pepper when serving.
Nutrition
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