Crazy Good Road Wedge Salad

This loaded wedge salad is so delicious! Classic Iceberg Wedges are layered with sliced ​​apples, bacon, tomatoes, cheese, blue cheese or ranch dressing.

I love a good wedge salad and will always order it if it’s on the restaurant menu. This homemade version tastes better than any restaurant wedge salad I’ve ever had! It’s incredibly delicious and so easy to make!

Ingredient Notes

• Iceberg Lettuce: The classic wedge salad is made with iceberg lettuce. This recipe calls for one head of lettuce (but you can easily double it if needed). If you have time, let the iceberg pieces cool before topping them with the ingredients. This will make the lettuce more crunchy and delicious.
• apologize: Sliced ​​apples are added to the wedge salad. Choose sweet, crunchy apples like honey crisp, cosmic crisp, gala, etc.
• tomato: You can dice the tomatoes as large or small as you like. You can use a variety of tomatoes, such as cherry tomatoes and Roma tomatoes.
• Blue Cheese Dressing: Wedge salads typically include blue cheese dressing, but you can also add sub ranch dressing to the blue cheese if you prefer. My favorite brands of blue cheese dressing are Litehouse brand (refrigerated) and Trader Joe’s.
• bacon: For this recipe, cook and crumble 6 to 8 slices of bacon.
• Blue cheese crumbles: If you’re not a fan of blue cheese, you can substitute crumbled feta cheese, goat cheese, or shredded Parmesan cheese.

I love blue cheese, so using blue cheese dressing and blue cheese crumbles is my idea of ​​a perfect wedge salad. But some in my family disagree. If you have a divided household like mine, this recipe is easy to make with half blue cheese dressing and half ranch dressing.

How to Plant and Cut Iceberg Lettuce for Wedge Salad

1. Place the iceberg lettuce, center side down, on a cutting board.
2. Press down firmly on the top of the lettuce. This separates the lettuce leaves from the core.
3. Turn the lettuce over. Remove core and discard.
4. Remove any wilted or discolored leaves on the outside of the lettuce.
5. Place the lettuce core side down on a cutting board.
6. Cut a head of lettuce just down the center to create two halves.
7. Cut each half into 3 or 4 wedges.

How to Make This Loaded Wedge Salad

You won’t believe how easy this salad is to put together. The combination of all ingredients, toppings, and dressing is truly delicious!

To assemble:

1. Place the iceberg slices on a plate or platter with the pointed side facing up.
2. Scatter the apple slices over the lettuce.
3. Drizzle dressing over lettuce and apples.
4. Sprinkle tomato, bacon, and blue cheese crumbles on top.
5. Serve immediately (or refrigerate up to 1 hour before serving; longer storage may cause the apples to discolor).

My cousin Tami sent me this recipe after recreating a favorite restaurant at home for a family meal. She raves about how good it is, and after making it (several times!), she can attest to that. This loaded wedge salad lives up to the hype.

The presentation is incredibly easy to make, and it’s the perfect side dish to any meal.

I’ve been wanting to post a really good wedge salad recipe on my blog for years, and I’m so excited to finally be posting this recipe to you!

Crazy Good Road Wedge Salad

produce: 6 Up to 8 servings

Preparation time: 15 minute minute

Total Time: 15 minute minute

• 1 head iceberg lettuce
• 1 middle Crisp apples, cored and thinly sliced
• ½ to 1 cup chopped tomatoes
• 1 cup Blue Cheese or Ranch Dressing
• 6 to 8 piece Bacon, cooked and crumbled
• ¼ to ½ cup Blue Cheese Crumbles (see notes)

cooking modePrevent your screen from going dark

• Place the iceberg lettuce, center side down, on a cutting board. Press down firmly on the top of the lettuce. This separates the lettuce leaves from the core. Turn the lettuce over. Remove core and discard.

• Remove any wilted or discolored leaves on the outside of the lettuce.

• Place the lettuce core side down on a cutting board. Cut a head of lettuce just down the center to create two halves. Cut each half into 3 or 4 wedges.

• Place the wedges, pointed side up, on a serving platter or platter.

• optional: If you have time, place the lettuce in the refrigerator to chill for 15 to 20 minutes (for crunchy lettuce).

• Scatter the apple slices and tomatoes over the lettuce wedges.

• Drizzle with dressing. Sprinkle bacon and blue cheese crumbles on top.

• Serve immediately.

blue cheese: If you’re not a fan of blue cheese, you can substitute crumbled feta cheese, goat cheese, or shredded Parmesan cheese.

lecture: salad, side dish

cooking: American

method: No baking

clothing material: 1 salad wedges, calorie: 163calorie, carbohydrate: 9g, protein: 6g, province: 12g, Saturated Fat: 4g, Cholesterol: 15mg, sodium: 539mg, fiber: 2g, sugar: 6g

Recipe Source: At Mel’s Kitchen Café (idea and basic recipe from my cousin Tami!)