Wedge Salad

Enhance your next steak dinner with this easy, refreshing salad with crunchy iceberg lettuce, creamy blue cheese dressing, crispy bacon, juicy tomatoes, chives, and crumbled blue cheese. Simple yet bold!

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 10

Total Time 10

Servings

Calories 233kcal

Author Imma

Ingredients

1 head iceberg lettuce
4 slices bacon, cooked and crumbled
1 cup (150g) cherry tomatoes, quartered
1 tablespoon (3g) minced chives
1 cup (230g) blue cheese dressing
¼ cup (30g) crumbled blue cheese

Instructions

Peel off the wilted and dirty outer leaves and discard them. Hit the core side on a hard surface, then push and twist it to remove it. If it still clings to the leaves, loosen it with a sharp knife.
Rinse the head of lettuce upside down so cold water can flow through the leaves. Or you can submerge it in cold water with vinegar to disinfect it. Swish it around to get all the sand out if needed.
Cut it into quarters, forming 4 wedges. A salad spinner works great to remove excess moisture if you have one. Otherwise, shake off the excess water.
Place a wedge on each plate, and then top with the bacon crumbles, tomato, chives, blue cheese dressing, and crumbled blue cheese.

Notes

Smaller crumbles and quartered cherry tomatoes stay on top of the wedge better. But you could serve them to the side of the lettuce if you don’t feel like chopping.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.

Nutrition