the dazzling wedge salad

Youngstown, OH
Updated on Feb 23, 2012

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.

prep time 10 Min
cook time 15 Min
method No-Cook or Other
yield 1 person

Ingredients

  • 1/4 slice iceberg lettuce head
  • 1/4 cup black olives, sliced
  • 1 large hard boiled egg, sliced both ways or chopped
  • 1- 2 - green onions, chopped
  • 1 - 2 slices cooked bacon, crumbled
  • 2 - 3 ounces 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 tablespoons panko bread crumbs, italian (optional)
  • - salt and pepper to taste

How To Make the dazzling wedge salad

  • Step 1
    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!!!
  • Step 2
    Here is a link for the dressing that I used. https://www.justapinch.com/recipes/sauce-spread/dressing/bacon-buttermilk-dressing.html?p=1

Discover More

Keyword: #eggs
Keyword: #cheese
Keyword: #Olives
Keyword: #iceberg
Ingredient: Vegetable
Culture: American

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