Iceberg Wedge Salad
This easy Wedge Salad Recipe makes for the perfect side dish or lunch. Crisp iceberg lettuce topped with salad dressing, tomatoes, croutons, crispy bacon, eggs, and crumbled blue cheese.
Ingredients
- 1 medium iceberg lettuce
- 1 cup cherry tomatoes, quartered
- 4 slices cooked bacon, chopped
- 2 hard boiled eggs, chopped
- 1 cup croutons
- 1/4 cup crumbled blue cheese
- 1 cup blue cheese dressing, or Ranch Dressing, added to taste
- 1/2 tsp freshly cracked black pepper, or added to taste
Instructions
- Rinse and remove any wilted leaves from the iceberg lettuce. Cut the lettuce in half and then cut in half again, resulting in four quarters. Cut off fibrous stems. Gently rinse and pat dry the quarters to remove any hidden dirt.
- Add a wedge to a plate and drizzle the salad dressing over the lettuce and then top with the tomatoes, bacon, eggs, croutons, and crumbled blue cheese.
- Repeat with the remaining wedges and the rest of the ingredients. Garnish with freshly cracked black pepper.
Notes
More Topping Ideas:
- Veggies - cucumbers, mini bell peppers, banana peppers, avocado, radishes or beets
- Protein - chicken, steak, ham, or shrimp
- Garnish - chopped chives, jalapeno, red onion
- Cheese - parmesan, feta cheese, goat cheese, fresh mozzarella, or shredded mozzarella
- Dressing - your favorite ranch dressing or caesar dressing
Nutrition Facts
Iceberg Wedge Salad
Amount per Serving
Calories
223
% Daily Value*
Fat
13
g
20
%
Saturated Fat
5
g
31
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
4
g
Cholesterol
108
mg
36
%
Sodium
908
mg
39
%
Potassium
380
mg
11
%
Carbohydrates
14
g
5
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
13
g
26
%
Vitamin A
1059
IU
21
%
Vitamin C
12
mg
15
%
Calcium
148
mg
15
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
