Easy Wedge Salad Food

EASY ICEBERG WEDGE SALAD

Steps:

• Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels. Crumble bacon and set aside.
• Combine dressing, garlic and basil in small bowl; stir well.
• Top each lettuce wedge with dressing and sprinkle with bacon and blue cheese. Garnish with shredded basil, if desired.

EASY WEDGE SALAD

Steps:

• Remove stem from the head of iceberg lettuce. Cut the lettuce head into four equal wedges. Lay each wedge on its "back" on the plate, so the light-colored center of the lettuce points up.
• Cook bacon until crispy, and crumble once cool enough to handle. Chop your tomato and red onion.
• Drizzle creamy blue cheese dressing on top of each lettuce wedge. (If you do this first it helps the toppings stick.)
• Top each wedge with tomato, red onion, crumbled bacon and blue cheese crumbles. Serve immediately.

THE WEDGE SALAD

Steps:

• For the dressing: Whisk together the yogurt, kefir, dill, oil, garlic powder, salt, onion powder and cayenne in a medium bowl. Allow to sit for 1 hour in the refrigerator to let the flavors mingle.
• For the salad: Preheat a grill pan over medium-high heat.
• Cut the radicchio into 8 wedges, then drizzle with the olive oil and sprinkle with salt. Place the wedges on the grill and cook until slightly browned and wilted, about 2 minutes per side. Place the wedges on a platter.
• Meanwhile, quarter the romaine and nestle it in between the wedges of radicchio. Dollop the dressing around the platter and crumble the Gorgonzola over the top.

WEDGE SALAD

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.

EASY ICEBERG WEDGE SALAD

Steps:

• Cut lettuce in half. Remove the outer leaves from the lettuce (THese are discarded). Rinse the lettuce halves and set aside, cut-side down to dry.
• Cut each lettuce half into quarters to create the wedges. You now have 8 small wedges.
• in a bowl- combine the sweet chilli sauce, the oil, lime zest and lime juice. Mix well.
• Stir the coriander through the sauce.
• Place the wedges on serving plates or a large platter.
• Season with salt and pepper.