How to make the Best Overloaded Wedge Salad with creamy dressing

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.

Overloaded Wedge Salad with Homemade Creamy Dressing

 

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Ingredients (serves 4)

• 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

Instructions

1. 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)

2. Place the dressing. in the fridge to chill for at least 30 minutes.

3. Place four salad plates in freezer to chill

4. Meanwhile, cook bacon until crisp, chop or break bacon into pieces

5. Remove core from lettuce, cut into four wedges

6. Just prior to serving, place one lettuce wedge on each chilled plate, spoon dressing over each wedge.

7. Top with grated cheese, tomatoes, green onions and bacon pieces. Sprinkle with red pepper flakes (if using)

 

 

Some of our other great salads:

 

Feta cheese, Pecan, Cranberry Salad

 

Texas Summer Salad with Grilled chicken

Southwest Corn Salad