Iceberg Wedge Recipe
Iceberg, Roma Tomato, Egg, Bacon & Blue Cheese Crumbles with Creamy Parmesan Dressing. --SOUTH BEACH STYLE with Grilled Shrimp--
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Ingredients
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Salad Base
Grilled Shrimp
Creamy Parmesan Dressing
Method
Salad Preparation
- 1
Prepare the Lettuce
Wash the iceberg lettuce thoroughly and cut it into quarters, making wedges.
- 2
Prepare the Tomatoes
Wash the Roma tomatoes and chop them into small cubes.
- 3
Prepare the Eggs
Peel the hard-boiled eggs and slice them into wedges.
- 4
Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. Once cooled, crumble into pieces.
Grilling Shrimp
- 5
- 6
Grill the Shrimp
Preheat a grill or grill pan over medium-high heat. Grill the marinated shrimp for 2-3 minutes on each side until they are pink and cooked through.
Creamy Parmesan Dressing
- 7
Mix the Dressing
In a bowl, whisk together mayonnaise, grated Parmesan cheese, milk, white wine vinegar, garlic powder, salt, and black pepper until smooth and creamy.
Assembly
- 8
Assemble the Salad
On a large plate, place a wedge of iceberg lettuce. Top with chopped Roma tomatoes, sliced hard-boiled eggs, crumbled bacon, and blue cheese. Drizzle generously with the creamy Parmesan dressing.
- 9
Add Grilled Shrimp
Top the salad with the grilled shrimp for added protein and flavor.
