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Wedge Salad
Topped with the necessary classics, this wedge salad is one you'll need to use a knife for, not just a fork!
Prep Time
5
mins
Cook Time
0
mins
Total Time
5
mins
Course:
Salad
Cuisine:
American
Servings:
4
wedge salads
Calories:
239
cal
Author:
Amanda Formaro
Equipment
Chef's knife
Cutting board
Vinyl gloves
Ingredients
1
head
iceberg lettuce
1
cup
blue cheese dressing
4
slices
bacon
cooked and chopped
1
cup
cherry tomatoes
quartered
1/2
cup
bleu cheese crumbles
1
Tablespoons
fresh chopped chives
1
teaspoon
freshly ground black pepper
Instructions
Remove outer leaves from lettuce.
Cut lettuce head in half, then cut those halves in half to make 4 wedges. Cut off the stem from each wedge.
Place wedges on plates and add 1/4 cup of blue cheese dressing to each wedge.
Sprinkle on bacon, tomatoes, chives, and pepper on each wedge. Top with blue cheese crumbles.
Notes
You can use bacon bits, but we recommend freshly cooked bacon.
Nutrition
Serving:
1
wedge salad
|
Calories:
239
cal
|
Carbohydrates:
8
g
|
Protein:
11
g
|
Fat:
18
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.03
g
|
Cholesterol:
28
mg
|
Sodium:
933
mg
|
Potassium:
370
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
1033
IU
|
Vitamin C:
13
mg
|
Calcium:
176
mg
|
Iron:
1
mg