Wedge Salad
This Wedge Salad is crisp, refreshing, and incredibly easy to prepare. The wedges of iceberg lettuce are topped with bacon, tomatoes, chives, and red onion and then drizzled with creamy dairy-free ranch.
Servings: 4
Ingredients
- 1 head large Iceberg lettuce
- 6 strips cooked bacon roughly chopped
- 3/4 cup halved cherry tomatoes
- 2 small shallots or 1/4 red onion thinly sliced
- 2 tbsp chopped scallions or chives
Dressing
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 clove garlic minced
- 2 tbsp chopped dill
- 1 tbsp chopped parsley
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp lemon zest
- 1 tbsp chopped scallions or chives
Instructions
- Combine all of the ingredients for the dressing in a bowl and stir until well mixed. Taste and adjust the flavouring as desired and then set aside.
- Remove any loose or browned outer leaves from the head of lettuce and then slice the head in half through the core, and then cut in half again to get 4 quarters. Divide the iceberg lettuce wedges between 4 plates.
- Drizzle the dressing over each of the lettuce wedges and then top with the sliced shallots, chopped bacon, cherry tomato halves and chopped scallions or chives. Serve immediately with extra dressing on the side.
Nutrition
Calories: 152kcal | Carbohydrates: 9g | Protein: 6g | Fat: 11g | Sodium: 578mg | Fiber: 2g | Sugar: 5g