Wedge Salad
User Reviews
4.5
Wedge Salad
Description
This Wedge Salad focuses on fresh iceberg lettuce wedges as the base, providing a crisp and cooling texture. The salad is enhanced with chopped hard-boiled eggs for mild richness and sliced grape tomatoes for juicy bursts. Crispy crumbled bacon adds savory crunch, while blue cheese crumbles throughout contribute a sharp, creamy tang.
The dressing blends Greek yogurt, sour cream, mayonnaise, milk, Worcestershire sauce, blue cheese, white balsamic vinegar, salt, and pepper, resulting in a creamy, tangy sauce that balances the crunchy lettuce. A balsamic reduction made with dark balsamic vinegar and honey is simmered to a syrupy consistency, adding a sweet and tangy glaze finishing touch to the salad.
Preparation involves rinsing and thoroughly drying the iceberg wedges, mixing the dressing ingredients well, and drizzling the balsamic reduction before serving. Garnished with chives, the salad offers layered textures and flavors suitable as a starter or side dish.
Ingredients
for the dressing-
- 1/4 cup Greek yogurt plain, or low-fat
- 3 tablespoons sour cream or low-fat
- 1 tablespoon mayonnaise
- 3 tablespoons milk
- dash Worcestershire sauce
- 1/4 cup blue cheese crumbles
- 2 teaspoons white balsamic vinegar
- salt to taste
- black pepper to taste
for the wedge salads-
- 1 head iceberg lettuce cut into 4 (but we're only using 2)
- 1/3 cup Bacon cooked and crumbled
- 4 egg chopped into pieces, hard boiled
- 10 grape tomatoes sliced in half
- blue cheese 1-2 tablespoons per salad, crumbled, extra
- chives for garnish
for the balsamic reduction drizzle-
- 1/4 cup balsamic vinegar dark
- 1 tbsp honey
Instructions
- Take a whole head of lettuce and remove any wilting or brown leaves from the exterior. Hold the entire head of lettuce core side down and give it a few good bangs on the counter to loosen the core. Use your fingers to wiggle out the center core. Fill the entire head of lettuce with cold water to rinse all the interior leaves. Since it grows like a cabbage or onion, all the layers will get rinsed! After it is filled with water, rinse the exterior. Dump out all the water you can and shake out any excess. Leave it facing down on a clean kitchen towel to drain for 5-10 minutes.Cut the entire head in half then cut one half in half again, making 2 individual wedges. Place each wedge, curve side down on a plate. Save the other half head of lettuce by wrapping the cut side in paper towel and storing in a gallon size zip top bag.
- In a small bowl, whisk all ingredients for the dressing together. Set aside.
- In a small sauce pot, combine dark balsamic vinegar and honey. Simmer on low for about 5 minutes, swirling pan to prevent burning. Remove from heat once balsamic has reduced and become thick.
- On two dinner plates, place wedges of iceberg lettuce, cut side up. Drizzle generously with dressing. Top with bacon, eggs, tomatoes, extra blue cheese and chives. Drizzle a small amount of the balsamic reduction on each salad. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 202mg | 67% |
| Sodium | 250mg | 10% |
| Potassium | 420mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1430IU | 29% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 134mg | 13% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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