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I always wondered about Wedge Salad. And 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.
How to Cut a Wedge Salad:
The best way on how to cut a wedge salad is to first remove the core. Wash the head of iceberg lettuce then hold the head with the core facing down. With a little force, slam the head of lettuce on the cutting board hitting the butt of the core. Turn the lettuce over and grab the core and pull it out. Slice the head of lettuce in half and then half again. Place each quarter on a chilled place with the cut side up.
Serving the quarter head of an iceberg lettuce head preserves the crispness of the lettuce. And also most wedge salads are served with the core holding it together, but since we are serving each one on an individual plate, we choose to remove the core. We feel that nothing should be served on a plate that is not edible.
Favorite Wedge Salad Ingredients:
Our favorite choose of wedge salad ingredients is chopped bacon, chopped tomatoes, sliced green onions, either cheddar or blue cheese. And of course plenty of black pepper and red pepper flakes.
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.
How to make a creamy salad dressing:
It’s absolutely best to use a food processor to make a very creamy salad dressing. It blends all the ingredients together best to make the creamiest of salad dressings. Use real mayonnaise, milk, and sour cream either lite or whole to make a creamy salad dressing for this wedge salad, And then the dressing is simply seasoned with garlic, Worchester and salt, and pepper. All the ingredients are added to the food processor at the same time and blended well.
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.
If you enjoyed this wedge salad recipe then try these:
- Texas Summer Salad with Grilled Chicken and Fresh Jalapenos
- Feta Cheese, Cranberries and Pecan Green Spring Salad
- Southwestern Cobb salad with Chipotle Dressing
Iceberg Wedge Salad
- 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
- Place the first 7 ingredients in a food processor and blend to make the dressing. (extra milk can be added if needed for the desired consistency)
- Place the dressing. in the fridge to chill for at least 30 minutes.
- Place four salad plates in freezer to chill
- Meanwhile, cook bacon until crisp, chop or break bacon into pieces
- Remove core from lettuce, cut into four wedges
- Just prior to serving, place one lettuce wedge on each chilled plate, spoon dressing over each wedge.
- Top with grated cheese, tomatoes, green onions and bacon pieces. Sprinkle with red pepper flakes (if using)
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