This traditional Wedge Salad is a light, refreshing salad that is a great lunch or beautiful appetizer to serve before the main course.It is topped with my homemade croutons, and it would pair well with my Marinated Steak Bites.Wedge SaladAlthough leafy lettuces are making up a lot of salads these days, crisp, iceberg lettuce is a must when it comes to the Wedge Salad.They have been around since the early 1900s, and most steakhouses will have a wedge salad option on the menu.

I admit they are a challenge to eat, or maybe that is just me.I need to learn to have patience and cut up my Wedge Salad with a knife and fork before I dive in!Wedge Salad RecipeI mostly stuck with the traditional Wedge Salad for this recipe, which includes blue cheese crumbles and bacon.Whatever you add on to your salad, keep the pieces small so they won’t fall off the wedge.

I love how the dressing slowly cascades into the spaces in the lettuce wedge! Here are the ingredients you will need to have on hand.IngredientsHead of iceberg lettuce: Choose your Iceberg lettuce, which used to be called Crisp Head, carefully.The leaves should not too dark or light of a green color–right in the middle.Also, it should be on the heavier side.Thick-cut bacon: You can cook the bacon a few days in advance.  Just lay them flat on a baking sheet and pop them in the oven (cooking times vary but I like to cook mine at 415° F for 18-20 minutes).

Once they are cooked through, set them on paper towels to drain. 

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