Wedge Salad Recipe

Time30m

Serves2

A romaine wedge topped with our creamy blue cheese dressing, bacon, scallions, roasted red bell peppers, and fresh romaine carrots.

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Ingredients

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1
Prepare the Romaine Lettuce
Carefully wash the head of romaine lettuce under cold water. Shake off excess water and cut the head into quarters, creating wedges.
2
Prepare the Carrots
Peel the carrot and chop it into small bite-sized pieces or julienne it for a finer texture.

3
Cook the Bacon
In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Once cooked, remove from the skillet and place on paper towels to drain excess grease. Crumble the bacon into small pieces.
4
Slice the Scallions
Trim the ends of the scallions and slice them thinly, both the white and green parts.
5
Prepare the Roasted Red Bell Peppers
If using raw red bell pepper, roast it over an open flame or in a broiler until charred. Let cool, then peel off the skin and slice into thin strips. If using jarred roasted red bell peppers, simply drain and slice them.

6
Assemble the Salad
On a serving plate, place one romaine wedge. Top it with a generous amount of creamy blue cheese dressing, followed by crumbled bacon, sliced scallions, and roasted red bell peppers. Finally, scatter the chopped carrots over the top for added crunch.