Description
This classic Wedge Salad is a refreshing and crunchy appetizer perfect for any occasion. Featuring crisp iceberg lettuce wedges topped with a creamy homemade blue cheese dressing, crispy bacon, fresh herbs, cherry tomatoes, toasted pecans, and finished with a drizzle of sweet balsamic glaze, this salad offers a perfect balance of textures and bold flavors in every bite.
Ingredients
Scale
Blue Cheese Dressing
- 1/4 cup nonfat plain Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- Juice of 1/2 lemon
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
- 4 ounces blue cheese
Salad
- 1 head iceberg lettuce
- 4 strips bacon, cooked crispy and chopped
- 1/4 cup chopped cherry tomatoes
- 1/4 cup fresh chives, finely chopped
- 1/4 cup toasted pecans
- Additional crumbled blue cheese for garnish (optional)
- Balsamic glaze, for drizzling
Instructions
- Prepare the Blue Cheese Dressing: In a small mixing bowl, combine the nonfat plain Greek yogurt, mayonnaise, buttermilk, lemon juice, chopped fresh parsley, and blue cheese. Whisk or stir well until all ingredients are fully incorporated into a creamy dressing. Set aside.
- Prepare the Lettuce Wedges: Cut the iceberg lettuce head in half lengthwise, then cut off the stem. Place the halves cut side down on a cutting board and cut each half again in half to create four evenly sized wedges.
- Assemble the Salad: Place each lettuce wedge on individual serving plates. Generously drizzle the prepared blue cheese dressing over each wedge to coat the lettuce.
- Add Toppings: Sprinkle the chopped crispy bacon, chopped cherry tomatoes, finely chopped fresh chives, toasted pecans, and additional crumbled blue cheese over the dressed wedges for added texture and flavor.
- Finish and Serve: Drizzle a small amount of balsamic glaze over the top of each salad wedge for a tangy-sweet finish. Serve the salad immediately to maintain the crispness of the lettuce.
Notes
- For a vegetarian option, omit bacon and substitute with toasted walnuts or extra pecans.
- Make the blue cheese dressing in advance and refrigerate for up to 2 days to enhance flavors.
- Ensure the iceberg lettuce is very cold and fresh for the best crunch.
- To toast pecans, bake them on a baking sheet at 350°F (175°C) for 5-7 minutes until fragrant.
- Balsamic glaze can be store-bought or homemade by reducing balsamic vinegar until syrupy.