Brittany Wedge Recipe
Iceberg wedge with bacon, diced tomatoes, red onion and croutons topped with our homemade Brittany dressing
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Ingredients
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Salad Base
Toppings
Brittany Dressing
Method
Preparation of Salad Base
- 1
Prepare the Iceberg Wedge
Remove the outer leaves of the iceberg lettuce and cut the head into quarters. Rinse the wedges under cold water and pat dry with paper towels.
Cooking the Toppings
- 2
- 3
Dice the Vegetables
Chop the red onion finely and set aside. Dice the tomatoes and set aside.
Making the Brittany Dressing
- 4
Combine Dressing Ingredients
In a medium bowl, mix together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, black pepper, and chopped chives until well combined.
- 5
Chill the Dressing
Cover the dressing and refrigerate for at least 30 minutes to allow the flavors to meld.
Assembling the Salad
- 6
Assemble the Wedge Salad
Place each iceberg wedge on a plate. Top generously with diced tomatoes, crumbled bacon, chopped red onions, and croutons.
- 7
Drizzle with Dressing
Spoon the chilled Brittany dressing over each wedge salad to taste.
