I always wondered about Wedge Salad, I never understood why anyone would serve a quarter head of lettuce on a plate. I mean, wasn’t that a little lazy on the cook’s side?
Ok, I was wrong because I had no clue that a wedge salad was the best way to serve iceberg lettuce. Yes, I will say it again, this Overloaded Wedge salad is the absolute best way to serve iceberg lettuce in a salad.
Serving the quarter head of an iceberg lettuce head preserves the crispness of the lettuce.
And loading it with all those great ingredients we typically find on loaded baked potatoes just add to the specialness of this salad. But be sure your toppings are diced small so they accent the salad, not overwhelm it. We don’t wish it to look like a Dr. Seus village with toppings balanced precariously all over the top.
And one other thing, most wedge salads are served with the core holding it together, but since we are serving each one on an individual plate, we removed the core. We feel that nothing should be served on a plate that is not edible.
Serving a crisp quarter head of iceberg lettuce on a chilled plate loaded with bacon, cheese, tomatoes and green onions is a must try.
We also serve crushed red pepper flakes on the side with freshly ground black pepper and salt for each guest to season individually.
- 1 cup low-calorie mayonnaise
- 1/2 cup low-fat milk
- 1/2 cup lite sour cream
- 1 clove garlic, minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 slices thick-cut bacon
- 1 tomato, seeded and diced
- 2 green onions, sliced
- 1 head iceberg lettuce
- 1/2 cup low-fat cheese, grated
- red pepper flakes