Classic Wedge Salad

5 from 6 votes

A timeless dish that transcends trends, satisfying taste buds for generations. But what makes this seemingly simple salad so enduringly popular? Dive into a world of crisp textures, bold flavors, and perfect balance as we explore the essence of this culinary classic.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Servings:

Calories: 246kcal

Author: Susan Ensley

Ingredients

1 head Iceberg Lettuce
1 c Homemade Blue Cheese Dressing
4 oz Bacon cooked, drained, crumbled
¼ c Blue Cheese Crumbles
¼ c Red Onion cut into one-inch pieces
16 Cherry Tomatoes cut in half lengthwise
4 teaspoon Fresh Chives finely chopped
¼ c Balsamic Vinegar

Instructions

Remove any brown or wilted leaves from the outside of the head of iceberg lettuce. Then remove the core by holding the head upright with the core facing downward and slam the core down hard on a solid surface. The core should then easily come right out.
Next, using a large kitchen knife, cut the head of lettuce into four quarters. Then gently wash each quarter, making sure to get water in-between the layers. Then pat the washed quarters dry with paper towels and place them on a layer of paper towels to drain the excess water.
Place one iceberg lettuce quarter on a large plate or in a shallow bowl.
Pour ¼ cup homemade blue cheese dressing over the top of the lettuce wedge.
Sprinkle 1 oz crumbled bacon, 1 tbs blue cheese crumbles, 1 tbs of the red onion pieces and 8 cherry tomatoes halves on top of the dressing covered lettuce wedge.
Then top with 1 tbs balsamic vinegar and 1 teaspoon of freshly cut chives.
Repeat numbers 3 through 6 with the remaining wedges.
Serve immediately.
Yield 4 servings

Notes

One piece of bacon weighs approximately one ounce, so you will need approximately four pieces of bacon.

One cup of cherry tomatoes is about 16 tomatoes, you should use about four cut tomatoes for each Wedge Salad

Nutrition