Fully Loaded Wedge Salad
User Reviews
3.7
Fully Loaded Wedge Salad
Description
This Fully Loaded Wedge Salad centers on crisp iceberg lettuce cut into wedges to maintain crunch and structure. The creamy dressing is created by briefly processing sour cream, blue cheese, buttermilk, lemon juice, salt, and pepper to a combination that is rich yet still slightly lumpy, preserving some cheese texture. The dressing’s tang enhances the mild iceberg lettuce.
The salad is garnished generously with chopped toppings including crumbled bacon, red onion, bell pepper, cucumber, carrot, croutons, cherry tomatoes, chopped hard-cooked egg, black olives, and garbanzo beans. These add a range of crunchy, savory, and fresh flavors to each bite. The salad is arranged on a platter, drizzled with dressing, and finished with toppings just before serving to keep freshness and texture intact.
Variations include using radicchio wedges or grilled romaine as the base, and pairing the salad with different dressings like Russian or Thousand Island to suit taste preferences. This salad is best served immediately after preparation to avoid browning of the lettuce and to enjoy the full contrast of textures.
Ingredients
- 1 head iceberg lettuce
dressing
- 1/2 cup sour cream about 6 ounces
- 3 ounces blue cheese soft, or Gorgonzola
- 1 Tbsp buttermilk or regular milk
- lemon more to taste, juice of half
- salt to taste
- black pepper to taste
toppings
- Bacon crumbled
- red onion minced
- bell pepper finely chopped
- cucumber finely chopped
- carrot finely chopped
- croutons chopped
- cherry tomato chopped
- egg hard cooked, finely chopped
- black olives chopped or sliced
- garbanzo beans
Instructions
- Put the dressing ingredients together in a small food processor and process briefly until combined, but still lumpy. Add salt and fresh cracked black pepper to taste, and add more milk if you'd like a thinner dressing. Add more lemon juice if you like.
- Wash and dry your head of lettuce. Remove any loose or browned leaves. Slice the head in half, through the core. Slice each half into 3 wedges, so you have a total of 6 wedges. Remove any bit of core from the bottom of each wedge. Do this shortly before serving your salad, because the lettuce can start to turn brown once cut.
- Arrange your lettuce on a platter and drizzle each wedge with a little of the dressing. Scatter the toppings on top of the wedges and all around them.
- Serve immediately with extra dressing.
- Note: You can make individual salad plates instead of the platter if you like.
Notes
- Consider using radicchio wedges instead of iceberg for a different flavor and color.
- Romaine lettuce halves grilled and topped with corn can be a tasty alternative base for a loaded salad.
- Russian or Thousand Island dressing offers a traditional option to replace the blue cheese dressing if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 266mg | 11% |
| Potassium | 234mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1208IU | 24% |
| Vitamin C | 6mg | 7% |
| Calcium | 123mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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