Wedge Salad Recipe

Time30m

Serves4

Iceberg lettuce topped with blue cheese dressing, glazed pecans, granny smith apple, bacon bits and pickled red onions.

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Ingredients

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1
Prepare the Iceberg Lettuce
Remove the outer leaves of the iceberg lettuce. Cut the head into quarters and rinse each wedge under cold water. Pat dry with a paper towel and place on a serving platter.
2
Prepare the Granny Smith Apple
Core the Granny Smith apple and slice it into thin wedges. Arrange the apple slices on top of the wedges of lettuce.
3
Prepare the Pickled Red Onions
If you are using store-bought pickled red onions, ensure they are drained. If you are making them from scratch, soak thinly sliced red onions in a mixture of vinegar and water for at least 30 minutes.
4
Prepare Glazed Pecans
If you don't have pre-glazed pecans, you can make them by coating pecans in sugar and a bit of butter, then toasting them in a skillet over medium heat until golden brown. Allow to cool before using.

5
Assemble the Salad
Drizzle blue cheese dressing over each wedge of iceberg lettuce. Top with bacon bits, glazed pecans, and pickled red onions. Finally, add the apple slices.
6
Serve
Serve immediately as a refreshing side salad or light meal.