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.

★★★★★ 5 votes
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


1Cut 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!!!
2Here 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