Wedge Salad with Balsamic

Mikekey *


Classic wedge salad with added zing of a balsamic reduction.


★★★★★ 1 vote

25 Min
No-Cook or Other


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1 c
balsamic vinegar
head iceberg lettuce
6 slice
bacon, cooked and crumbled
1 bottle
blue cheese dressing (good quality)
crumbled blue cheese
16 small
cherry tomatoes, quartered

How to Make Wedge Salad with Balsamic


  • 1Place vinegar in a small saucepan and bring to a boil. Reduce heat and keep it at a simmer until reduced by approximately one-third and mixture coats a spoon.
  • 2Remove from heat and allow to cool (it will thicken as it cools). Set aside 1/4 cup for salad. Reserve rest for another use (store in refrigerator).
  • 3Remove core from lettuce. Cut lettuce head in half, then cut each half into quarters. Place on serving tray (or individual plates).
  • 4Drizzle each lettuce wedge with dressing and balsamic reduction. Sprinkle with blue cheese, crumbled bacon and cherry tomatoes
  • 5Serve immediately.

Printable Recipe Card

About Wedge Salad with Balsamic

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American

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