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This easy Wedge Salad Recipe makes for the perfect side dish or lunch. Crisp iceberg lettuce topped with salad dressing, tomatoes, croutons, bacon, eggs, and crumbled blue cheese.

Pair the salad with Pan-Seared Steak or our best Chicken Breast Recipes for a complete dinner. 

Lettuce wedge topped with dressing and toppings on a plate.

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This salad is such an easy recipe yet packed with so many flavors. The cold iceberg lettuce combined with the toppings and the Ranch dressing is so satisfying. It’s like a classic salad but made quickly and is so appealing to serve.

What is a Wedge Salad?

It’s easy to tell the difference between a classic chopped salad and a wedge salad. A classic salad is chopped romaine tossed together with desired ingredients and then mixed in salad dressing. A wedge salad is a fancier way of serving a salad with iceberg lettuce that is quartered and then topped with dressing and ingredients and cut up as you eat it.

Ingredients

  • Lettuce – You’ll need whole iceberg lettuce, best if it is cold
  • Tomatoes – Cherry tomatoes halved or any chopped heirloom tomatoes will work
  • Bacon – Use the Air Fryer Bacon or Oven-Baked Bacon to get perfectly crispy bacon
  • Eggs – This recipe calls for chopped boiled eggs
  • Croutons – Homemade croutons or storebought will work great
  • Blue Cheese – This is the classic ingredient for this salad
  • Dressing – you can use either blue cheese dressing or ranch dressing (see below for more options)
Ingredients for wedge salad in ramekins on a platter.

How to Make Wedge Salad

This salad can be ready in no time, with just 15 minutes you can have this recipe!

  1. Cook the bacon and eggs, and allow to cool.
  2. Cut lettuce – slice the iceberg into 4 equal parts or wedges. Gently rinse and pat dry the quarters to remove any hidden dirt.
  3. Assemble – Add each quarter of lettuce (wedge) onto a plate and top with salad dressing, then add toppings.
  4. Serve – add freshly cracked black pepper and blue cheese crumbles and enjoy.
Collage for cutting lettuce into wedges.

Wedge Salad Toppings

Since iceberg lettuce and the dressing are so versatile, there are so many different toppings options that you can add to the salad. Here are some popular add-ins:

Wedge Salad on a plate with toppings and dressing.

Pro Tip: To eat a wedge salad, you’ll need a knife and fork. Secure the wedge with your fork and cut off bite-sized pieces, making sure to include toppings with every bite.

Commonly Asked Questions

Can I add protein?

Bacon and egg add great protein to the salad, but you can also add chicken, steak, and even shrimp. Cut them into bite-sized pieces and add when serving.

Can I make the salad in advance?

Yes, you totally can make up to one day in advance. Cut all the toppings and keep them stored separately, then assemble the salad before serving.

Will blue cheese dressing work?

You can totally substitute blue cheese dressing for ranch and leave out the blue cheese crumbles or add them in for extra texture and flavor.

Will romaine lettuce work?

Yes, you can just half the romaine lengthwise or a larger head of romaine into quarters and assemble it the same way with great results.

Classic wedge salad served with dressing and toppings on a plate

Serve with

This salad makes for a great side dish or starter and it’s definitely fitting for any dinner party. Pair this salad with one of these popular entrees:

Iceberg Wedge Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Wedge salad with iceberg lettuce with dressing and toppings

This easy Wedge Salad Recipe makes for the perfect side dish or lunch. Crisp iceberg lettuce topped with salad dressing, tomatoes, croutons, crispy bacon, eggs, and crumbled blue cheese.

Author: Valentina Ablaev

Skill Level:

Easy

Cost to Make:

$10-$14

Keyword:

wedge salad

Cuisine:

American

Course:

Salad

Calories: 421

Servings: 4 servings

  • 1
    medium iceberg lettuce
  • 1
    cup
    cherry tomatoes, quartered
  • 4
    slices
    cooked bacon, chopped
  • 2
    hard boiled eggs, chopped
  • 1
    cup
    croutons
  • 1/4
    cup
    crumbled blue cheese
  • 1
    cup
    Ranch dressing, or added to taste
  • 1/2
    tsp
    freshly cracked black pepper, or added to taste
  1. Rinse and remove any wilted leaves from the iceberg lettuce. Cut the lettuce in half and then cut in half again, resulting in four quarters. Cut off fibrous stems. Gently rinse and pat dry the quarters to remove any hidden dirt.

  2. Add a wedge to a plate and drizzle the salad dressing over the lettuce and then top with the tomatoes, bacon, eggs, croutons, and crumbled blue cheese.

  3. Repeat with the remaining wedges and the rest of the ingredients. Garnish with freshly cracked black pepper.

Nutrition Facts

Iceberg Wedge Salad

Amount Per Serving

Calories 421
Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 17g

Monounsaturated Fat 9g

Cholesterol 123mg41%

Sodium 873mg38%

Potassium 415mg12%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 7g8%

Protein 11g22%

Vitamin A 1080IU22%

Vitamin C 12mg15%

Calcium 110mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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