Wedge Salad for #WeekdaySupper

by Dorothy Reinhold on July 24, 2013

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Smack in the middle of this sticky hot month, all I want for dinner is something cool and crispy.

Nothing hot and bubbling from the oven. In fact, don’t ask me to turn on the oven at all.

I want a Wedge Salad, which I call a “knife and fork salad” because it arrives as an entire quarter of a head of iceberg lettuce, and there is no way to eat it gracefully without employing both implements.

To see this vision of ease and chunky loveliness is to know instinctively how to make it — no recipe necessary, although I will give you one, for those who like the comfort of following directions. (That’s me some days.)

Wedge Salad on Shockingly DeliciousI was treated to this perfect Wedge Salad at my mother’s new assisted living place, called Atria del Rey, in Rancho Cucamonga, Calif. Rather than a cafeteria style of eating, their dining room resembles a restaurant, with inventive daily specials and perennial favorites like this Wedge. Luckily, my favorite waiter there, Ryan, recommended this salad. He knows his stuff!

Then, since I had eaten virtuously (salad for dinner, after all!), he brought out the desserts. To see what tempted me and ultimately was my downfall that meal, you’ll have to look below the Wedge recipe.

But first, salad!

Recipe: Wedge Salad

Summary: Cool, crispy and the perfect antidote to hot, sticky weather, the Wedge is like a BLT knife-and-fork salad.


  • 1 large head iceberg lettuce
  • Cherry or grape tomatoes (8-10 per person), cut in half if large
  • 8 slices bacon, cooked crispy and chopped or broken into pieces
  • 8 ounces blue cheese
  • Vinaigrette dressing (optional)


  1. Wash iceberg lettuce by coring it, running water into the hollow core and turning it over to drain in your dish rack.
  2. Cut head of clean lettuce into quarters, keeping wedges intact. Place 1 wedge on each plate. Strew tomatoes, bacon and blue cheese on each plate prettily.
  3. Serve dressing separately, allowing each person to dress their wedge as they like, or not. I found that with all these flavors, I didn’t want any additional dressing, but this is a personal matter.
  4. Serves 4.

Preparation time: 10 minutes
Diet tags: Reduced carbohydrate
Number of servings (yield): 4
Culinary tradition: USA (Traditional)
My rating 5 stars:  ★★★★★ 

OK, and what’s for dessert at Atria del Rey?

Desserts at Atria del Rey on Shockingly DeliciousProfiterole! Carrot Cake!

Weekday Supper logoThroughout the week, you can find the #SundaySupper team sharing #WeekdaySupper meals as well. Getting families back to the dinner table is our mission, and I hope we inspire you to try some of our delicious recipes. You can find them on our Pinterest Boards as well. Please join us there and try something!

This week’s easy Weekday Supper recipes are:


{ 12 comments… read them below or add one }

kirsten@FarmFreshFeasts July 27, 2013 at 11:02 am

My folks have been testing out the next level up from their condo in a retirement village by spending a month at a place down the road from us that offers meals + housekeeping. After their month, my mom said the important elements for assisted living are the person in charge of food services and the person in charge of activities. Your comments about Atria del Rey echo her thoughts. I’m glad your mom is at a place with good food!

This salad looks lovely–and perfect for supper on a hot sticky night.


sippitysup July 26, 2013 at 11:28 am

It’s funny how long I eschewed iceberg. But I’ve let it back in my life. GREG


Dorothy Reinhold July 26, 2013 at 12:26 pm

I know! I viewed it with disdain for so long, but if you open your mind, it DOES have a purpose. It is absolutely crunchy and refreshing in things like this.


Culinary Connection July 25, 2013 at 2:21 pm

I find it funny how experienced cooks who are capable of making quite lavish meals, come to appreciate really simple, refreshing meals like the Wedge Salad you’ve shared with us. Some nights you’ve just got to leave the oven off. Thanks for reminding us about this classic. I’m having mine paired with a nice IPA,, maybe a hard boiled egg for added protein.


Dorothy Reinhold July 25, 2013 at 2:35 pm

Exactly right!


Betsy July 24, 2013 at 7:07 am

I’ve been eating cereal for dinner because I don’t want to turn on the oven and The Hubs is out of town. This would probably be a better choice!


Dorothy Reinhold July 24, 2013 at 5:12 pm

Nuthin’ wrong with a good bowl o’ cereal for dinner. No siree. But this Wedge Salad is nearly as easy!


Dorothy Reinhold July 24, 2013 at 5:13 pm

Yes, there is, isn’t there? Such a retro thing, classic, timeless. It’s a MUST MAKE!


Dorothy Reinhold July 24, 2013 at 5:10 pm

Oh yeah…I can make this once a week during the hot months!


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