Wedge Salad Recipe
Iceberg wedge, blue cheese crumbles, tomatoes, bacon bits, green onions, & a balsamic vinaigrette reduction
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Balsamic Vinaigrette Reduction
Method
Salad Preparation
- 1
Prepare the Iceberg Wedge
Begin by removing the outer leaves of the iceberg lettuce. Cut the head of lettuce into quarters, creating wedges. Rinse each wedge under cold water and gently pat dry with a paper towel.
- 2
Chop the Tomatoes
Dice the medium tomatoes into bite-sized pieces. Set aside.
- 3
Slice the Green Onions
Chop the green onions into thin slices, separating the green tops from the white bottoms. Set aside.
- 4
Prepare Bacon Bits
If using cooked bacon, crumble it into small bits. If not, cook the bacon until crispy, then crumble. Set aside.
- 5
Combine Salad Toppings
In a bowl, combine the diced tomatoes, bacon bits, blue cheese crumbles, and the sliced green onions (reserve some green tops for garnish). Mix gently.
Balsamic Vinaigrette Reduction
- 6
Make the Balsamic Reduction
In a saucepan over medium heat, pour in the balsamic vinegar. Allow it to simmer gently, stirring occasionally, until it reduces to about half its volume (approximately 10-15 minutes).
- 7
Assembly
- 8
Assemble the Wedge Salad
Place each wedge of iceberg lettuce on a plate. Spoon the mixed toppings over the wedges evenly.
- 9
Drizzle with Vinaigrette
Drizzle the balsamic vinaigrette reduction over the top of each wedge salad. Garnish with the reserved green onion tops.
- 10
Serve
Serve immediately as a refreshing appetizer or side salad.