Wedge Salad
This classic wedge salad recipe combines crunchy iceberg with cherry tomatoes, red onion, and crispy bacon in a tangy blue cheese dressing. It’s simple yet elegant and SO easy to make. Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 235kcal
Ingredients
- 1 large iceberg lettuce
- 1 cup grape tomatoes quartered
- 1/4 cup red onion thinly sliced
- 2 green onions sliced
- 1/4 cup bacon cooked and chopped
- 2 tablespoons blue cheese crumbled
Blue cheese dressing
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 3 tablespoons blue cheese crumbled
Instructions
- Make the dressing by whisking together the mayonnaise Greek yogurt, salt, black pepper, garlic powder, and blue cheese until combined.
- Remove the outer leaves of the iceberg lettuce and slice into 4 wedges.
- Place the wedges onto the serving plates and drizzle with blue cheese dressing.
- Top with cherry tomatoes, red onion, green onion, blue cheese, and bacon.
Video
Notes
STORAGE: Individual salad ingredients can be stored in separate containers in the fridge for up to one to two days. Once the salad has been assembled, leftovers can be stored in an airtight container for up to one day.
Nutrition
Serving: 1serving | Calories: 235kcal | Carbohydrates: 10g | Protein: 7g | Fat: 19g | Sodium: 459mg | Potassium: 461mg | Fiber: 3g | Vitamin A: 1400IU | Vitamin C: 12mg | Calcium: 107mg | Iron: 1mg | NET CARBS: 7g