Iceberg Wedge with Pancetta and Gorgonzola Dressing

Sherri Williams


Summer is almost here and it time to enjoy fresh salads. I actually loves salads year around. This is one of my favorite american classic salads all jazzed up. Happy Cooking! sw:)


★★★★★ 1 vote

15 Min
10 Min



  • 1 c
    sour cream
  • 1 c
    oilve oil mayonnaise
  • 4 oz
    gorgonzola cheese, crumbled
  • 2 Tbsp
    red wine vinegar
  • 2 medium
    garlic cloves, grated
  • ·
    kosher salt and freshly ground black pepper to taste

  • 1 large
    iceberg lettuce, cut into 4-6 wedges
  • 2 small
    roma tomatoes, seeded and chopped
  • 1/2 small
    red onion, thinly sliced
  • 8-10 slice
    pancetta, cooked, drained

How to Make Iceberg Wedge with Pancetta and Gorgonzola Dressing


  1. In a mixing bowl, combine all the dressing ingredients except cheese and mix well. After mixed well, fold in cheese and chill for at leat 30 minutes
  2. Place lettuce wedges on chilled salad plates and drizzle with the dressing. Garnish the salad with pancetta slices or crumbles, onions, tomatoes and sprinkle with fresh cracked pepper.

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About Iceberg Wedge with Pancetta and Gorgonzola Dressing

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