The Classic Wedge Salad Recipes

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WEDGE SALAD



Wedge Salad image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

4 slices applewood-smoked bacon
1 large head iceberg lettuce, cored and sliced into 6 equal wedges
2 medium tomatoes, diced
2 small red onions, thinly sliced
3 tablespoons finely chopped chives
1 1/2 cups buttermilk
1/3 cup sour cream
2 tablespoons chopped chives
2 tablespoons mayonnaise
2 tablespoons chopped fresh parsley
1 teaspoon lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 cloves garlic, finely minced
2 scallions, finely chopped

Steps:

  • For the salad: Preheat the oven to 400 degrees F.
  • Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.
  • For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).
  • Assembly: Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives.
  • Any leftover dressing can be refrigerated for up to 1 week.

WEDGE SALAD



Wedge Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield Yield:

Number Of Ingredients 0

Steps:

  • Puree 1 cup each mayo and blue cheese with 1/2 cup buttermilk, 1 shallot, lemon zest, Worcestershire sauce, parsley, salt and pepper. Drizzle over iceberg wedges; top with egg mimosa (See No. 42) and crumbled bacon.
  • See all 50 Simple Salads

WEDGE SALAD



Wedge Salad image

A classic wedge salad is very quick and easy to make.

Provided by Stephanie Manley

Categories     Salad

Time 10m

Number Of Ingredients 8

1 head iceberg lettuce
4 tablespoons blue cheese salad dressing (or ranch)
8 teaspoons chopped, crisp-cooked bacon
8 tablespoons fresh chopped tomatoes
chopped red onions
chopped shallots
fresh herbs
croutons

Steps:

  • Remove the core of the lettuce, and cut the lettuce into 4 or 8 large slices.
  • Drizzle 1 or 2 tablespoons of salad dressing over each wedge.
  • Add chopped crispy bacon and tomatoes.
  • If desired, you can add chopped red onions or shallots, fresh herbs, or even croutons.

Nutrition Facts : Calories 137 kcal, Carbohydrate 6 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 244 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING



Wedge Salad with Elegant Blue Cheese Dressing image

This a great salad to have for a simple lunch or to serve with a nice dinner. Fresh ingredients make this salad very elegant and the wedge presentation makes it a great starter for a special occasion dinner. It is best to chill the dressing for 24 hours prior to serving.

Provided by cabanagrl

Categories     Salad     Green Salad Recipes

Time P1DT30m

Yield 8

Number Of Ingredients 13

½ pound crumbled blue cheese
¼ cup sour cream
⅓ cup buttermilk
½ cup mayonnaise
¼ cup red wine vinegar
1 tablespoon extra-virgin olive oil
1 ½ tablespoons white sugar
1 clove garlic, minced
ground black pepper to taste
1 head iceberg lettuce, cut into 8 wedges
2 roma tomatoes, diced
1 small red onion, thinly sliced
½ pound crumbled blue cheese

Steps:

  • Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
  • Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 9.1 g, Cholesterol 51.4 mg, Fat 30.6 g, Fiber 1.1 g, Protein 13.7 g, SaturatedFat 13.5 g, Sodium 892.3 mg, Sugar 5.3 g

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