Kitchen Sink Wedge Salad
I love a good wedge salad, but I’m not personally a fan of bleu cheese. If this sounds like you, give this recipe a try! I use up whatever is left in my fridge and toss it onto this dish! Use any creamy dressing you’d like, I included a bright cilantro ranch to complete this crunchy masterpiece.
Week of Salads / Day Seven
C R U N C H Y heaven!
Use whatever you’ve got!
This salad is all about the crunch!
COST: $
Prep Time: 15 MIN
Cook Time: 30 MIN
Serving Size: 4
Tools
Chef’s Knife
Bowls (large and small)
Tongs
Food Processor or Blender
Small Pot
Skillet Pan or Air Fryer
Ingredients
1 Head Iceberg Lettuce, halved into 4 wedges
1/3 Orange Bell Pepper, diced
10 Cherry Tomatoes, sliced
1 Celery Stalk, sliced
5-8 Green or Black Olives, sliced
1/4 Red Onion, minced
1/4 Cup Feta Cheese, crumbled
2 Eggs, hardboiled and sliced
3 Sliced of Bacon, cooked and chopped
Salt/Pepper to taste
Cilantro Ranch:
1 Lime, squeezed
1/2 Cup Ranch Dressing
1/4 Bunch Fresh Cilantro
Salt + Pepper to taste
2 TBS Cup Olive Oil
Instructions
1. Hard boil your eggs however you like. I like to add my eggs into a pot, fill the water to cover the eggs, bring to a boil then turn the heat off, cover and check on them in 10 minutes. Remove from hot water into a bowl of ice water, and let sit for at least 1 hour. Refrigerate overnight if you’d like, otherwise peel, slice, season with salt/pepper and set aside.
2. In a small bowl, prep your veggies, salt and pepper them, set aside.
3. Pan cook or air fry your bacon to well done, chop and set aside.
4. Make the dressing by adding the listed dressing ingredients in your food processor or blender, mix 1/4 of it into the bowl of veggies and set aside.
5. Cut your iceberg into wedges, 1 head should yield 4, plate them.
6. Top the wedges with the veggies and some pepper.
7. Add the bacon, feta, olives, eggs, and remaining dressing. Enjoy!
So crisp and fresh!
