Wedge Salad with Balsamic

Mikekey *


Classic wedge salad with added zing of a balsamic reduction.


★★★★★ 3 votes

25 Min
No-Cook or Other


  • 1 c
    balsamic vinegar
  • 1
    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


  1. Place 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.
  2. Remove 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).
  3. Remove core from lettuce. Cut lettuce head in half, then cut each half into quarters. Place on serving tray (or individual plates).
  4. Drizzle each lettuce wedge with dressing and balsamic reduction. Sprinkle with blue cheese, crumbled bacon and cherry tomatoes
  5. Serve immediately.

Printable Recipe Card

About Wedge Salad with Balsamic

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

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