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 chilled
- 1 cup grape tomatoes quartered, 125g
- 1/4 cup red onion thinly sliced, 40g
- 2 green onions sliced
- 1/4 cup bacon cooked and finely chopped, 40g
- 2 tablespoons blue cheese crumbled, 15g
Blue cheese dressing
- 1/4 cup mayonnaise 60g
- 1/4 cup Greek yogurt 60g
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 3 tablespoons blue cheese crumbled, 25g
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, leaving some of the core intact. Pat them dry and ensure they are completely dry.
- 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/ MAKE AHEAD: Individual salad ingredients can be stored in separate containers in the fridge for up to one to two days.
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