Recipe: Wedge Salad
Summary: Cool, crispy and the perfect antidote to hot, sticky weather, the Wedge is like a BLT knife-and-fork salad.
Ingredients
- 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)
Instructions
- Wash iceberg lettuce by coring it, running water into the hollow core and turning it over to drain in your dish rack.
- 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.
- 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.
- Serves 4.
Preparation time: 10 minutes
Diet tags: Reduced carbohydrate
Number of servings (yield): 4
Culinary tradition: USA (Traditional)
My rating
OK, and what’s for dessert at Atria del Rey?
[1]Profiterole! Carrot Cake!
[2]Throughout 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 [3] as well. Please join us there and try something!
This week’s easy Weekday Supper recipes are:
- Monday – Mama’s Blissful Bites [4] – Watermelon and Mint Salad
- Tuesday – Eat, Move, Shine [5] – Grilled Chicken with Goat Cheese, Candied Tomatoes and Roasted Olives
- Wednesday – Shockingly Delicious [6] – Wedge Salad
- Thursday – Basic N Delicious [7] – Chicken Fried Rice
- Friday – Cravings of a Lunatic [8] – Farmers Market Salad