Description
A crisp and refreshing wedge salad featuring chilled iceberg lettuce wedges topped with a creamy blue cheese dressing, grape tomatoes, red and green onions, crispy bacon, and crumbled blue cheese. Perfect as a light appetizer or side dish.
Ingredients
Salad
- 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)
- 3 tablespoons blue cheese (crumbled, 25g)
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
- 2 tablespoons blue cheese (crumbled, 15g) (combined into dressing)
Instructions
- Prepare the Dressing: In a bowl, whisk together mayonnaise, Greek yogurt, salt, black pepper, garlic powder, and 2 tablespoons of crumbled blue cheese until smooth and well combined.
- Prepare the Lettuce Wedges: Remove the outer leaves of the iceberg lettuce, then slice the head into 4 wedges, keeping some core intact to hold the wedges together. Pat the wedges dry thoroughly to prevent sogginess.
- Assemble the Salad: Place the lettuce wedges onto serving plates. Drizzle each wedge generously with the prepared blue cheese dressing.
- Garnish: Top the wedges with quartered grape tomatoes, thinly sliced red onion, sliced green onions, the remaining crumbled blue cheese (3 tablespoons), and finely chopped cooked bacon to add texture and flavor.
Notes
- Ensure the lettuce wedges are fully dry before dressing to avoid soggy salad.
- For a vegetarian version, omit bacon or substitute with crispy tempeh or mushrooms.
- Use chilled iceberg lettuce for the best crunch and texture.
- Blue cheese can be adjusted or substituted to taste.
- This salad is best served immediately after assembly to maintain freshness.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
