The Dazzling Wedge Salad

Kim Biegacki


Stand up and take notice, The Wedge Salad can be a beautiful thing; a show stopper of a meal! I love eating the Iceberg lettuce sometimes instead of the dark greens. It is a comforting salad that I enjoy loading up with my favorite toppings and making it a "masterpiece of love". The addition of bacon buttermilk dressing topped with balsamic glaze gives a pop of flavor too!

The Iceberg lettuce has got a bum deal lately but it still has vitamins and if full of water, which we all know is good for us. Try it out with your favorite toppings & you'll need a fork and knife for this one.

pinch tips: How to Core a Head of Lettuce



1 person


10 Min


15 Min


No-Cook or Other


1/4 slice
iceberg lettuce head
1/4 c
black olives, sliced
1 large
hard boiled egg, sliced both ways or chopped
1- 2
green onions, chopped
1 - 2 slice
cooked bacon, crumbled
2 - 3 oz
finely grated shredded cheese, your favorite
bacon buttermilk, ranch or blue cheese dressing
2 small
drizzle of balsamic glaze on top
1 small
handful of chopped parsley, chervil or your favorite herb
1 - 2 Tbsp
panko bread crumbs, italian (optional)
salt and pepper to taste

Directions Step-By-Step

Cut up your wedge and lay down on your plate with the inside facing up so all the dressing and good stuff gets wedged down inside. The first thing I put on is some buttermilk ranch dressing or blue cheese dressing and then start putting all the toppings leaving the bacon and herbs for last. I then drizzle a little more dressing and then top with a drizzle of the balsalmic glaze all over. Your are ready to eat. Yumm!!!
Here is a link for the dressing that I used.
Bacon Buttermilk Dressing

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #eggs, #cheese, #Olives, #iceberg