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Wedge Salad

Contributed by culinary partner Barbara Snow

August 21, 20182069 days ago

I love end-of-summer easy dinners and this is one of my favorites. While iceberg is not one of the more popular lettuces at the grocery store, it is great for Wedge Salad.

When selecting iceberg lettuce, look for heads that have clean outer leaves and compact inner leaves. To loosen and remove the core, smack the head core-side down on the counter and then just pull it out. Use Vegetable Knife to cut it into quarters and you’re ready to dress it.

I love the way a Wedge Salad looks on a plate and it is so refreshing at the end of the day. For a change of flavor, use bottled Thousand Island dressing in place of the from-scratch bleu cheese dressing in our recipe below.

When serving a Wedge Salad, be sure to set the table with flatware. This is a salad that you’ll need to use a Table Knife and fork to eat.

Wedge Salad

Print Recipe

Ingredients

For the dressing

1/4 cup plain (not flavored) Greek yogurt
1 tablespoon mayonnaise
3 tablespoons sour cream
3 tablespoons milk
Splash of Worcestershire
1/2 cup blue cheese crumbles
2 teaspoons white balsamic vinegar
Salt and pepper, to taste

For the salad

Iceberg lettuce, cut into 4 wedges
1/2 cup crumbled and cooked bacon (could be turkey bacon)
4 hard-cooked eggs, chopped
2 tomatoes, chopped
More blue cheese crumbles, for garnish (1-2 tablespoons per salad)
Chives, cut, for garnish

Directions

To make the dressing: In a small bowl, whisk all ingredients together and set aside.
Put wedges of iceberg lettuce, cut side up, on a large dinner plate.
Pour dressing over wedge and top with bacon, eggs and tomatoes.
Top with blue cheese crumbles and garnish with chives.
Serve immediately.

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About Barbara Snow

Cooking Instructor

Barbara, like many of us, first learned what good food was from living at home with a mother, grandmother and great-grandmother. She graduated from what was then called the Zona Spray Cooking School, where she additionally received her Pastry Certificate. After graduating, she continued to be involved with the school as a teacher. She attended the Culinary Institute of America to study healthy cooking. Outside of her work life, Barbara likes to spend her time volunteering, with family and, of course, cooking!

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