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Lilly’s Table

 
 
Peppercorn Crusted Steak
Baked Potato
© Lillys-Table.com Photo of Wedge Salad
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Wedge Salad

from Peppercorn Steak, Wedge Salad and Baked Potatoes, the Week of March 1, 2015.
View the previous or next recipe for this meal.

Classic, retro whatever you want to call it the Wedge Salad is just about the only way to eat Iceberg lettuce and that is why we love it. Iceberg is hardly known for its high-nutrients but rather it serves as a lovely vehicle for garden fresh tomatoes, yogurt-herb dressing, and a bit of bacon & cheese just tops it all off. Make your own dressing from scratch if you can- our recipe comes together quickly. Make this vegetarian, by skipping the bacon and adding salty nuts or extra cheese.

Ingredients

  • 2 slices bacon, or chopped salty nuts
  • 1 head iceberg lettuce, small
  • 2 ounces creamy yogurt-herb dressing, homemade with our quick recipe or store-bought annie's buttermilk
  • 1 tomato, chopped
  • 2 ounces blue cheese, or feta cheese

Serving Size: 2 People

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Preparation Instructions

Start by pan searing the bacon over medium heat on both sides until crispy. Remove. Pat dry with paper towels and allow to cool. Tear into pieces when you can handle it.

Cut the Iceberg lettuce into quarters. Arrange on a plate, drizzle the dressing on and sprinkle the tomatoes, bacon crumbles and cheese on top.