Classic Wedge Salad
This classic iceberg wedge salad is a go-to for every occasion. With only a few ingredients, you can make it in minutes and it pairs well with any meal. The dressing is tangy and refreshing, which balances the rich flavors of steak or chicken entrees. You will want to use your knife and fork to eat this salad.
Servings: 4 servings
Ingredients
- 4 -6 thick slices of bacon
- 1 small head of Iceberg lettuce
- 1-½ cups blue cheese salad dressing
- 4 ounces blue cheese crumbled
- 2 medium ripe tomatoes cut into chunks
- Freshly ground salt and black pepper
- ¼ cup snipped chives
Instructions
- Heat the oven to 400°F. Set a wire rack on a foil-lined rimmed baking sheet and transfer to the oven.
- Cook until crisp, remove from the oven, and drain the bacon on paper towels. When cool, cut into small pieces and reserve.
- Remove any discolored leaves from the outside of the lettuce and cut off a thin slice from the discolored stem. Rinse the lettuce under cold water, drain and blot with paper towels.
- Place the head of lettuce on a cutting board and slice into 4 equal quarters.
- Set the lettuce quarters on 4 chilled salad plates and pour 1/4 cup of the salad dressing on each serving.
- Divide the crumbled blue cheese, bacon bits, and tomatoes equally between the servings.
- Grind salt and black pepper over the top of each serving and sprinkle a tablespoon of snipped chive on top.
- Serve immediately.
Notes
- We recommend blotting off as much water from the rinsed lettuce head as possible since any excess water can dilute the salad dressing
- For presentation, cut a thin slice off the discolored stem end.
- Slice the Iceberg into wedges but do not remove the core as it keeps the wedge together.
- This salad should be enjoyed as soon as possible to prevent discoloration of the cut surfaces of the lettuce.
Nutrition
Serving: 1 | Calories: 510kcal | Carbohydrates: 11g | Protein: 12g | Fat: 47g | Cholesterol: 60mg | Sodium: 850mg | Fiber: 2g | Sugar: 7g
