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Wedge Salad

By Lorraine

Make a Wedge Salad with cold, crisp Iceberg lettuce, Top with Bleu cheese dressing, bacon and garnish with tomato. Drizzle on an amazing balsamic glaze.
I am not sure how a handful of ingredients atop a chunk of iceberg lettuce can be so tasty.  If you ever had Wedge Salad from the popular steak restaurant chain, you know how good it is.
 

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We think it is the balsamic that makes this salad so good. Sometimes I dress it with Ranch dressing and top with feta for those that aren’t fond of blue cheese.

 

 

Wedge Salad

drizzled with Sweet Balsamic

PRINT RECIPE

INGREDIENTS

  • 1 head iceberg lettuce, cut into 4(6) wedges depending on size of salad you want to serve
  • 1/2 cup grape tomatoes, halved
  • 1/2 red onion cut into half-moon slices
  • 1- 1 1/2 cup(s) blue cheese dressing
  • 8 slices bacon, cooked and crumbled
  • 4(6) tablespoons blue cheese crumbles
  • Sweet balsamic glaze for drizzling (recipe below)

DIRECTIONS

Chill serving plates, forks and iceberg wedges until ready to serve.

When ready to serve, assemble salads. Place one wedge on each of 4/6 chilled plates.

Place halved grape tomatoes on the sides of the wedge, distributing evenly among each plate.

Evenly divide the onions among the plates.

Drizzle each wedge with 1/4 cup blue cheese dressing.

Sprinkle crumbled bacon among plates and over wedge.

Sprinkle 1 tablespoon blue cheese crumbles on each wedge.

Lightly drizzle balsamic glaze over wedge or serve on the side.

 

 
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 Balsamic Glaze for Wedge Salad

To make balsamic glaze:

INGREDIENTS

  • 1 cup balsamic vinegar
  • 1/4 cup sugar
  • pinch salt

 

DIRECTIONS

Bring 1 cup balsamic vinegar and 1/4 cup sugar and a few grains of salt to a boil.

Reduce heat and simmer about 15-20 minutes or until glaze coats the back of a spoon and reduces to about half. Cook longer for thicker glaze (glaze thickens as it cools). I use a small saucepan with high sides to avoid splattering.  If you use a shallow pan, the balsamic may reduce faster because of more surface area. Watch closely as not to burn.

Refrigerate any leftover glaze for 1 week.

Easy recipe for a Wedge Salad with cold, crisp Iceberg lettuce, Top with Bleu cheese dressing, bacon and garnish with tomato and red onion. Drizzle on an amazing balsamic glaze.

 

 

Menu suggestions to go with a Wedge Salad you might like…

Blended Mushroom Blended BurgerHealthy spin on a classic, a blended burger is moist and juicy using a combo of finely chopped mushrooms and ground beef. A perfect Umami mix that you will feel happy about enjoying!

 

Slow Roasted Pulled PorkA pork roast is an inexpensive cut but yields a lot of meat. Roast it in the oven, slow and long for incredibly tender, delicious pulled pork. Drizzle on barbecue sauce for amazing pulled pork sandwiches!

 

 

Marinate Grilled Chicken Kabobs 

 

Or if you prefer Soup and Wedge Salad suggestions…

Italian Sausage Tortellini SoupHearty and so flavorful, this easy recipe for Italian sausage tortellini soup is a meal in a bowl. Elegant for entertaining or perfect for weeknight dinner with crusty bread. Tender veggies and pasta in tomato broth topped with parmesan will warm your soul and tummy.

 

Chicken Wild Rice SoupChicken wild rice soup is an easy recipe for a weeknight meal or special dinner. Hearty and creamy with chunks of chicken, wild rice, green onions and bacon!

 

Italian Wedding SoupTender meatballs made with ground chicken and sausage with pasta and vegetables in this easy recipe for classic Italian Wedding Soup. A delicious soup!

Bread basket suggestions…

Parmesan Cracked Pepper BreadParmesan, Cracked Pepper and Herbed Bread is full of flavor, slices beautifully and great for sandwiches or buttered and served with soup or salad. Easy recipe dough is made in a bread maker and shaped as desired. Allow to rise, bake and enjoy!

 

Cheese and Spinach MuffinsSavory cheese and spinach muffins are a great side with dinner or for breakfast with eggs. An easy recipe that bakes up perfectly. 

 

 
Grateful Prayer Thankful Heart NewsletterOur Newsletter is published once every three weeks. Each issue is timely and helpful, jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.

   

Filed Under: Recipes, Salads & Dressings

Comments

  1. corners of my life says

    October 3, 2015 at 11:40 am

    This reminds me of my mom and her friends who served this salad often at their gatherings "in the old days". Now, thanks to your post, it will be my turn.

    Reply
  2. EMMA says

    October 2, 2015 at 9:13 am

    I've never heard of balsamic glaze before but it sounds delicious – i have a feeling it is going to feature often in my kitchen in the very nr future.

    Reply

Trackbacks

  1. Amish Peanut Butter Church Spread | Grateful Prayer | Thankful Heart says:
    October 10, 2020 at 10:10 pm

    […] Wedge Salad […]

    Reply
  2. February Meal Planner | Grateful Prayer | Thankful Heart says:
    January 26, 2018 at 5:00 am

    […] below). You can get the sauce prepared while the pasta is cooking. Serve a simple yet delicious Wedge Salad as a first course, purchased or homemade dinner rolls and your favorite wine. Finish with easy and […]

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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