Best Iceberg Wedge Salad Recipes

ICEBERG WEDGE SALAD WITH WARM BACON DRESSING

Steps:

• Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl.
• Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.

MARIE'S ICEBERG WEDGE SALAD

Steps:

• Divide iceberg head into 4 quarters and place each wedge on individual salad plates. Top each wedge with 1/4 cup Marie's Chunky Blue Cheese dressing. Sprinkle bacon, green onions, and tomatoes on top of each wedge.

ICEBERG WEDGE SALAD WITH CREAMY GORGONZOLA DRESSING

Steps:

• In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs.
• Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.

EASY ICEBERG WEDGE SALAD

Steps:

• Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels. Crumble bacon and set aside.
• Combine dressing, garlic and basil in small bowl; stir well.
• Top each lettuce wedge with dressing and sprinkle with bacon and blue cheese. Garnish with shredded basil, if desired.

ICEBERG WEDGE BLUE CHEESE BACON & TOMATO SALAD

Steps:

• To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
• Add remaining ingredients mixing thoroughly.
• Must refrigerate for 24 hours before serving for best flavor.
• For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
• Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
• Serve nice and cold, adding salt and pepper to taste.

ICEBERG WEDGE SALAD WITH GREEN GODDESS RANCH DRESSING

Steps:

• Prepare Green Goddess dressing and set aside. Place 1 iceberg lettuce wedge and 2 cucumber wedges on each plate. Pour some dressing over top and crumble 1 slice bacon over each wedge. Serve.

ST. ANSELM'S ICEBERG WEDGE SALAD

Steps:

• In a large skillet set over medium heat, cook the bacon until crisp, approximately 8 to 10 minutes. Using tongs or a slotted spoon, remove the bacon to a plate lined with paper towels to drain. Pour off all but 1/4 cup of the bacon fat in the skillet.
• Lower the heat under the skillet, then stir in the flour and cook, stirring often with a spoon, until the flour is lightly browned, approximately 3 to 5 minutes. Add 1 1/2 cups water to the mixture, along with the vinegar, sugar and mustard, and allow to come to a simmer. Whisk the mixture frequently until the dressing is thick enough to resemble gravy and coat the back of a spoon, approximately 10 minutes. Season to taste with salt and pepper and remove from the heat.
• Put the iceberg wedges on plates. Drizzle with the warm dressing, and sprinkle with the bacon pieces, blue cheese and parsley. Serve immediately.

CHOPPED ICEBERG WEDGE SALAD (THE MERMAID OYSTER BAR)

Steps:

• Make the dressing by whisking the mayo, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl to smooth.
• Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper towel lined plate to drain.
• Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions.
• Scatter the bacon and cheese over the salad; season with pepper and sprinkle with the parsley.
• Serve with more dressing on the side.

ICEBERG WEDGE SALAD WITH WARM BACON DRESSING

Steps:

• Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside.
• In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately.

ICEBERG WEDGE SALAD WITH WARM BACON AND BLUE CHEESE DRESSING

Steps:

• Mix the mayonnaise, lemon juice, pepper, and hot sauce in a medium bowl. Add the cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
• Cook the bacon in a large skillet over medium heat until golden brown and beginning to crisp.
• Arrange the lettuce wedges on plates. Spoon the dressing over. Using a slotted spoon, transfer the warm bacon from the skillet onto the salads, dividing equally. Garnish with red onion.
• do ahead
• The DRESSING can be made 1 day ahead. Cover and chill.

MORTON'S ICEBERG WEDGE SALAD

Steps:

• 1. Strike bottom of lettuce head on a flat surface to loosen core. Pull core out. Place lettuce head on cutting board and slice from top to bottom. Remove approximately one inch off each side, depending on the size of the head. Slice two 2-inch thick slices from center of head. Repeat with second head. 2. Ladle dressing across wedge so that it runs over one side. In this order sprinkle: bacon bits, chopped egg, chopped tomatoes, and blue cheese over the top of the salad.

EASY ICEBERG WEDGE SALAD

Steps:

• Cut lettuce in half. Remove the outer leaves from the lettuce (THese are discarded). Rinse the lettuce halves and set aside, cut-side down to dry.
• Cut each lettuce half into quarters to create the wedges. You now have 8 small wedges.
• in a bowl- combine the sweet chilli sauce, the oil, lime zest and lime juice. Mix well.
• Stir the coriander through the sauce.
• Place the wedges on serving plates or a large platter.
• Season with salt and pepper.

CLASSIC BACON ICEBERG WEDGE SALAD

Steps:

• In a medium bowl, whisk together the mayo, sour cream, buttermilk, whole milk, white wine vinegar and black pepper until smooth and creamy. Fold in the blue cheese. Cover and refrigerate until you are ready to serve.
• Bring a large pot of water to a boil. Add the eggs and cook for 6-7 minutes for a soft-boiled egg. Remove from heat and transfer immediately to an ice bath. Once cool, peel and cut them in half. Set aside.
• Preheat your grill or grill pan over medium-high heat. If using a regular grill, place a large cast iron skillet directly on the flame to heat up. Once heated up, add the bacon slices and cook, turning occasionally until crisp. Remove from heat and chop.
• Assemble your iceberg wedge salads by layering crispy bacon, toasted bread crumbs, and eggs on top of the wedges. Drizzle with blue cheese dressing and sprinkle with black pepper. Serve immediately.

ICEBERG WEDGE SALAD WITH BLUE CHEESE DRESSING

Steps:

• Make the dressing in a medium-sized bowl by combining the buttermilk, soured cream, mayonnaise, lemon juice and 50g of the blue cheese. Season and stir through the chives. Chill until ready to serve.
• When ready to serve, pour half the dressing over the lettuce wedges and crumble over the remaining blue cheese and a scattering of walnuts. Serve the rest of the dressing on the side.

ICEBERG WEDGE SALAD RECIPE - (4.5/5)

Steps:

• 1. Combine blue cheese dressing ingredients in a mixing bowl and mix well. If you prefer to have chunks of blue cheese in your dressing, gently stir it in at the end. If the dressing is too thick for your liking, thin it with a bit more buttermilk. 2. Soak thinly sliced onion in an ice bath for 5 minutes. Meanwhile, fry prosciutto in a lightly oiled hot frying pan till crispy. Allow it to cool slightly, then cut or tear prosciutto into small chunks. 3. Cut head of iceberg lettuce into 4 to 6 wedges, then place them on serving plates. Spoon blue cheese dressing on wedges and top with onion slices and prosciutto chunks. Garnish with chives and season with black pepper to taste.