Quick and easy, Loaded Iceberg Wedge Salad recipe is topped with blue cheese crumbled, bacon, veggies and a light blue cheese dressing. Drizzled with a balsamic glaze!
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Salad
Cuisine: American
Keyword: iceberg wedge, wedge salad
Servings: 4
Calories: 266kcal
Author: Kellie
Cost: $5
Ingredients
1head of iceberg lettuce
1 1/2cupssliced grape tomatoes
3radishesthinly sliced
4strips of cooked baconcrumbled
1cupcrumbled blue cheese
1cup blue cheese dressing
4tablespoonsbalsamic glaze
Instructions
Remove the core from the stem end of the head of lettuce. Place the lettuce on a cutting board and cut down, lengthwise through the stem end, cutting in half. Place the cut side down on the cutting board and cut in half again. Repeat with the remaining half so you're left with four wedges.
Place the wedges on a plate or platter and transfer to the freezer for 10-15 minutes.
Remove the lettuce from the freezer and top each with 1/4 cup blue cheese dressing.
Arrange the tomatoes and radish slices on the salad. Sprinkle the blue cheese and bacon over the salad.
Drizzle the balsamic glaze over the salad and serve immediately.