Ultimate Wedge Salads: Fresh Flavors to Savor All Summer

Dive into vibrant wedge salads with crisp lettuce and savory toppings. A perfect dish for summer gatherings.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad Base

1 head Iceberg or Romaine Lettuce Select a crisp head for crunch.

For the Toppings

4 slices Bacon High-quality, Whole30 compliant.
1 cup Blue Cheese Crumbles Can substitute with feta.
1 cup Cherry Tomatoes Halved for sweetness.
1 cup Gluten-Free Croutons Store-bought or homemade.
1/2 cup Marinated Onions

For the Dressing

1/4 cup Dressings (e.g., Olive Oil, Lemon Juice, Whole30 Mayo) Creamy and tangy.

Equipment

Skillet
Knife
Cutting Board
Serving plate

Method

Step-by-Step Instructions for Wedge Salad

Begin by selecting a fresh head of iceberg or romaine lettuce. Cut the head in half, then into quarters to create wedges. Rinse and pat dry.
In a skillet over medium heat, cook the bacon strips until crispy, about 8-10 minutes. Drain on paper towels.
Halve the cherry tomatoes and crumble the blue cheese into a bowl. Prepare gluten-free croutons if desired.
Heat a tablespoon of oil in the skillet and sauté the marinated onions for about 5 minutes until warmed.
On a serving plate, arrange the lettuce wedges. Layer with bacon, tomatoes, and onions. Scatter crumbled blue cheese on top.
Drizzle the dressing over the salad just before serving to maintain freshness.

Nutrition

Serving: 1saladCalories: 320kcalCarbohydrates: 15gProtein: 12gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 20IUVitamin C: 25mgCalcium: 15mgIron: 8mg

Notes

For best results, store salad components separately and drizzle the dressing just before serving to keep everything fresh and crisp.

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