Best Mortons Iceberg Wedge Salad Recipes

Morton's the Steakhouse Chopped Salad image

Provided by Cook4_6

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 medium head iceberg lettuce, washed and dried
1 medium head romaine lettuce, washed and dried
10 -12 frozen artichoke hearts (in brine, not marinated, about 12 ounces drained) or 10 -12 canned artichoke hearts (in brine, not marinated, about 12 ounces drained)
1 cup hearts of palm (about 12 ounces drained)
1 avocado
6 ounces blue cheese, such as Saga, Maytag (1 cup) or 6 ounces gorgonzola, crumbled (1 cup)
12 -14 slices cooked bacon, slices (crumbled, crisp-cooked bacon strips or equivalent amount of crisp real-bacon bits)
3/4 cup chopped hard-cooked egg (2 large eggs, see Note)
3/4 cup finely minced red onion
3/4 cup seeded chopped plum tomato
2/3 cup white balsamic vinegar
1/2 cup Dijon mustard
3 1/2 tablespoons Italian salad dressing mix, such as Good Seasons (see Note)
1 cup extra virgin olive oil

Steps:

To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
Whisk the mustard and salad dressing mix until well mixed.
Add the olive oil and whisk until the dressing is emulsified.
Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
Note: If you use Good Seasons brand mix, two packets work well.
To prepare salad: Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl.
Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
Add the vinaigrette, toss well, and serve.
Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.

MORTON'S ICEBERG WEDGE SALAD image

Yield 4 to 6 servings

Number Of Ingredients 5

2 heads iceberg lettuce
3/4 cup bacon bits
1/4 cup egg hard boiled and chopped
1/4 cup blue cheese
1 1/2 cups Morton's Blue Cheese Dressing

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.