Iceberg Wedge Salad

Name: Iceberg Wedge Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 head iceberg lettuce; ¼ cup salad dressing of choice*; ¼ cup red onion, diced; ¼ cup bacon, cooked and crumbled; ¼ cup pecans, roasted*; ½ cup blackberries or cherry tomatoes (*see recipe notes), halved; 2 tbsp dill or parsley, minced; pinch sea salt

June 4, 2024 Janneke Phung

I love to serve this iceberg wedge salad at dinner parties. This salad pairs perfectly with grilled grass-fed burgers or steaks. It always looks pretty fancy, yet is so incredibly simple to prepare. Feel free to top the wedge any way you’d like! I usually mix it up depending on what is in season. Below is a combo I have prepared most often.

Ingredients

iceberg lettuce		1 head
salad dressing of choice*		¼ cup
red onion, diced		¼ cup
bacon, cooked and crumbled		¼ cup
pecans, roasted*		¼ cup
blackberries or cherry tomatoes (*see recipe notes), halved		½ cup

Garnishes

dill or parsley, minced		2 tbsp
sea salt		pinch

Directions:

If using homemade ranch dressing, bacon, or roasted honey dijon pecans as a garnish, prepare them first.
Cut the head of iceberg lettuce in half from the top down through the base, and then divide into a total of 4 wedges, (or 6 wedges if using an extra large head of lettuce), by cutting through the top of those down to the base.
Arrange each lettuce wedge on a platter. Drizzle salad dressing over each wedge, and then garnish with remaining ingredients.