Loaded Iceberg Wedge Salad Recipe
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!
Servings: 4
Cost: $5
Ingredients
- 1 head of iceberg lettuce
- 1 1/2 cups sliced grape tomatoes
- 3 radishes thinly sliced
- 4 strips of cooked bacon crumbled
- 1 cup crumbled blue cheese
- 1 cup blue cheese dressing
- 4 tablespoons balsamic 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.
Video
Notes
Salads can be made up to 1 hour in advance. Just keep the bacon aside and sprinkle on right before serving so it remains crispy.
Nutrition
Calories: 266kcal | Carbohydrates: 14g | Protein: 11g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 636mg | Potassium: 452mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1400IU | Vitamin C: 11.9mg | Calcium: 208mg | Iron: 0.9mg