What is typically on a wedge salad?

Here we serve the iceberg with cucumber, radish, and red onion, but other common toppings include bacon crumbles, tomatoes, and blue cheese crumbles. Classic wedge salad is typically served with a creamy dressing.

What is the proper way to eat a wedge salad?

It's easiest to eat wedge salad with a fork and knife—perhaps even a steak knife if the iceberg is especially crisp.

Do you wash lettuce for wedge salad?

Yes, wash the iceberg before preparing the salad, rinsing away any dirt. Just be sure to dry the lettuce well to avoid a watery salad. Pat dry with a paper towel or use a salad spinner!

Easy Iceberg Lettuce Wedge Salad for Summer

Description

This easy wedge salad platter is perfect for summer entertaining! Made with crisp iceberg lettuce, creamy dill ranch, and fresh veggies, it’s affordable, make-ahead friendly, and serves 8—ideal for outdoor gatherings or potlucks.

Ingredients

Units

Dressing of choice- creamy dressings work best here- Dilly Ranch (recipe below), Creamy Cashew Basil Dressing, Creamy Gorgonzola Dressing , Lightened Up Blue Cheese Dressing, Creamy Cilantro Lime Dressing, Creamy Hemp Seed Dressing, Chipotle Ranch Dressing
1 large iceberg lettuce- pick a heavy one!
1-2 Turkish cucumbers, sliced
4 radishes, sliced, or try watermelon radish
1 avocado, sliced
1/4 cup red onion, thinly sliced ( feel free to pickle them)
2-3 tablespoons toasted pumpkin seeds
1/4 cup fresh herbs- dill, basil, cilantro, Italian parsley, chives, green onions
Lemon zest, optional.

Instructions

Make your dressing and refrigerate it. (See Dilly Ranch below)
Lettuce. Peel off any wilted outer layers and cut any discolored areas off the stem, preserving as much of the stem as possible (this keeps the wedge from falling apart). Cut the lettuce in half through the stem end. Then in half again. Then, one more time to create 8 wedges. (Of course, you can adjust- creating 6 or 4 wedges).
Platter. Place the wedges on a platter, and top with sliced cucumber, radishes, avocado and red onions. At this point, you could cover and refrigerate for later. Chilling the salad on the platter will help keep it cooler longer.
Dress. When ready to serve, spoon some dressing over the top, leaving extra on the side. Scatter with the pumpkin seeds and fresh herbs—season with fresh-cracked pepper. Zest a lemon right over the salad for a fresh aroma. Serve immediately.

Notes

Dilly Ranch Dressing: In a small bowl, mix ⅓ cup mayonnaise with ⅓ cup sour cream or Greek yogurt. Stir in 1 fat, finely minced garlic clove. Add ¼ cup chopped dill, ¼ teaspoon salt, ½ teaspoon pepper, and 2 teaspoons white wine vinegar ( or lemon juice). Stir until combined and chill.

The salad and dressing can both be prepped ahead. Dressing can be prepared up to 3 days ahead, but iceberg lettuce may discolor if left for over 12 hours.

Other toppings: cherry tomatoes, crispy bacon crumbles, coconut bacon, hard-boiled eggs, shrimp, rotissarie chicken, etc.

Nutrition

Serving Size: 1 wedge with dressing
Calories: 112
Sugar: 2.8 g
Sodium: 177.5 mg
Fat: 8.7 g
Saturated Fat: 1.6 g
Carbohydrates: 6.6 g
Fiber: 2 g
Protein: 3.5 g
Cholesterol: 5.4 mg