Wedge Salad

• 4 cups iceberg lettuce, cut into wedges
• 1/2 cup crumbled blue cheese
• 6 slices bacon, cooked and crumbled
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 cup mayonnaise
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• Salt to taste
• Freshly ground black pepper to taste
• Optional: paprika for garnish

Steps

1. 1 Cut the iceberg lettuce into quarters and place on serving plates.
2. 2 In a small bowl, whisk together mayonnaise, vinegar, and mustard; season with salt and pepper.
3. 3 Drizzle the dressing over the lettuce wedges.
4. 4 Sprinkle each wedge with blue cheese, bacon, tomatoes, and red onion.
5. 5 Optional: garnish with a dash of paprika for color.

Equipment

• Cutting board
• Knife
• Small mixing bowl
• Whisk

Variations

• Substitute blue cheese with feta for a tangy twist.
• Add grilled chicken for a heartier option.

Substitutions

• If blue cheese isn't your thing, try feta or goat cheese.
• Use dairy-free mayonnaise for a vegan version.

Pairings

• Grilled steak
• Warm bread
• A crisp white wine

Nutrition

Tips

• For extra crunch, chill the lettuce wedges in the fridge while you prepare the other ingredients.
• Use high-quality bacon for the best flavor.

Storage

Store undressed salad components separately in airtight containers in the fridge for up to 2 days. Dress before serving.

Freezing: Does not freeze well due to the freshness of the ingredients.

Serving Suggestions

• Serve with a crusty baguette.
• Pair with a hearty steak for a satisfying meal.

FAQ