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Outback wedge salad on large plate topped with blue cheese salad dressing.
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Iceberg Wedge Salad Recipe

The light crispness of the iceberg lettuce is a favorite and a classic combination of flavors! Top it with a combination of the creamy blue cheese dressing and crispy bacon bits.
Course Salads
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 177kcal
Author Deb Clark
Cost $10

Ingredients

  • 1 head iceberg lettuce cut into quarters
  • ½ cup cherry tomatoes halved
  • ¼ cup red onions thinly sliced
  • 4 green onions thinly sliced
  • 4 slices bacon crumbles cooked & crumbled
  • blue cheese salad dressing recipe below or store bought
  • ½ cup blue cheese crumbles

Instructions

  • Remove any loose or brown outer leaves and discard. Remove the core.
  • Slice the lettuce head in half and again so there are four wedges. Place the wedges on a platter.
  • Slice & quarter the cherry tomatoes, dice the red onion & slice the green onion.
  • Top each wedge with blue cheese dressing (this helps the other items to stick), cherry tomatoes, red and green onions & blue cheese crumbles. Sprinkle with fresh ground pepper.

Nutrition

Calories: 177kcal | Carbohydrates: 6g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 398mg | Potassium: 350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1015IU | Vitamin C: 10.3mg | Calcium: 122mg | Iron: 1mg