Ultimate Wedge Salad That Will Wow Your Taste Buds

Experience the vibrant flavors of a Wedge Salad with crisp lettuce, bacon, tomatoes, and a tangy dressing.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 salads

Course: Appetizers

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad Base

1 head Iceberg or Romaine Lettuce Swap for favorite leafy greens if desired.
1 cup Marinated Red Onions Prep ahead for maximum flavor.

For the Toppings

4 slices Crispy Bacon Check for Whole30 compliance.
1 cup Cherry Tomatoes Grape tomatoes can be used as a substitute.
1/2 cup Blue Cheese Crumbles Substitute with goat cheese if preferred.
1 cup Gluten-Free Croutons Store-bought or homemade.

For the Dressing

1/2 cup Whole30 Mayo Swap with dairy-free option for vegan dressing.
2 tablespoons Olive Oil
1 tablespoon Lemon Juice Fresh is best.

Equipment

Skillet
whisk
platter

Method

Step‑by‑Step Instructions for Mind-Blowing Wedge Salad

Rinse your iceberg or Romaine lettuce under cool water, pat it dry, and cut into wedges.
In a skillet, add olive oil and sauté pre-marinated red onions for about 5 minutes until golden.
On a platter, arrange lettuce wedges and sprinkle with bacon, cherry tomatoes, blue cheese, and sautéed onions.
In a small bowl, whisk together mayo, olive oil, and lemon juice to create the dressing.
Drizzle the dressing over the salad, adding croutons on top before serving immediately.

Nutrition

Serving: 1saladCalories: 250kcalCarbohydrates: 10gProtein: 7gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 25mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 1.5mg

Notes

Use fresh ingredients for the best flavor. Marinate red onions a night ahead for maximum impact. Store leftovers separately to maintain freshness.

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