Wedge Salad

Ice-berg lettuce quarter topped with blue cheese dressing, pickled red onions, bacon bits, cucumber, carrot, diced tomatoes, and green onions.

Iceberg lettuce quarters topped with blue cheese buttermilk dressing, pickled red onions, bacon bits, cucumber, carrot, diced tomatoes, and green onions.

5 from 1 vote

Prep Time 30

Total Time 30

Course Salad

Cuisine American

Servings people

Calories 233 kcal

Equipment

cutting board
kitchen knife
small glass bowl

Ingredients

1 small red onion - finely diced.
½ cup white wine vinegar - for soaking the onions.
4 slice bacon - cut into ½ inch pieces.
1 head iceberg lettuce - outer leaves discarded, quartered through the core.
2 cups Blue Cheese Buttermilk Dressing
½ cup bread crumbs - unflavored.
2 small tomatoes - diced, about 8 oz total.
½ tsp sea salt
¼ tsp black pepper - freshly ground.
¼ cup chives or green onions - minced

Instructions

Soak finely diced red onion in white wine vinegar for at least 30 minutes
1 small red onion, 1/2 cup white wine vinegar
Fry bacon pieces until crisp, and set aside
4 slice bacon
Place salad wedge on a plate
1 head iceberg lettuce
Ladle buttermilk blue cheese dressing over the top
2 cups Blue Cheese Buttermilk Dressing
Lightly sprinkle with bread crumbs
1/2 cup bread crumbs
Add a spoonful of pickled red onion
Add a spoonful of chopped tomato
2 small tomatoes
Add crumbled bacon
Add salt and pepper
1/2 tsp sea salt, 1/4 tsp black pepper
Add minced chives
1/4 cup chives or green onions

Notes

Pairs nicely with sliced, smoked and seared hanger steak or skillet ribeye.

Nutrition