#WEDGE SALAD RECIPE SKIN#
#WEDGE SALAD RECIPE FULL#

We suggest serving this vegetarian wedge salad on a platter. But if you need to trim the stem you can make a simple V cut to remove it. Don’t remove the core - it holds the wedge together. Cut each half into quarters and rinse each wedge under cold water before patting dry.

To prep the salad greens, remove any wilted leaves before cutting the lettuce head in half through the core. Plus, it’s super simple to whip up the herb dressing in a blender, pour over the greens and serve. This light dish is the perfect pairing to any low calorie meal or quick summer dinner. Our version features sour cream, parsley, chives, dill, mustard and vinegar. Traditionally made with iceberg lettuce, crisp bacon, diced red onion, tomatoes and creamy blue cheese, this iconic salad gets an all-green twist thanks to tons of fresh herbs. This salad is best served the same day, otherwise the dressing starts to break down and become runny.An iconic steakhouse starter since the 1960s, the wedge salad makes a cool, crisp and crunchy side or light main. Just grab yourself a knife and fork and cut into it! Since this isn’t a pile of individual lettuce leaves, it’s not as simple to eat as a traditional leafy green salad.

Cut off the bottom wedges to remove the stem.

Slice the head of lettuce in half, then slice those halves in half, so you have 4 equal sections.

#WEDGE SALAD RECIPE FULL#

Start with a full head of iceberg lettuce and remove the outer leaves, which tend to be thin, wilted, and dirty.Dressing: The creamy dressing is a delicious mixture of mayonnaise, Greek yogurt, Sriracha hot sauce, garlic, sugar, kosher salt, and ground black pepper.This herb provides a pleasant fresh, bright flavor with notes of lemon. Fresh Dill: We love dill in this salad.

#WEDGE SALAD RECIPE SKIN#

Cucumber: Any variety of cucumber works here as long as the seeds are removed, but we are partial to Persian or English cucumbers, since they contain less water and peeling the skin is optional.Red Onion: This is our favorite type of onion to eat raw, since it’s got a mild flavor.Shrimp: Cooked shrimp that’s chopped small, so we get pieces in every bite.Lettuce: Iceberg lettuce is the type of lettuce used to make a wedge salad.(Scroll below to the printable recipe card for details and measurements.) It’s so delicious! Here’s what you’ll need: Wedge Salad RecipeĬrisp lettuce is topped with plump chopped shrimp and vegetables that are coated in a creamy, tangy, dill dressing. It’s incredibly simple, but has so much flavor. This particular shrimp wedge salad recipe is my latest obsession, with a creamy shrimp, dill, and onion mixture. Typical wedge salads are served with blue cheese dressing and crumbled bacon, but there’s certainly room for variation, depending on your tastes. It’s a wonderfully, refreshing salad that goes great with any meal. Iceberg lettuce is the type of lettuce used, and it’s cut into 4 equal portions…wedges. What is a Wedge Salad?Ī Wedge Salad is one where the salad sits on a wedge (one-quarter) of lettuce. It’s light, crisp, and layered with so much goodness. When it’s hot out and you don’t want to turn on the oven or be at the stove, but still need something filling, a Wedge Salad really hits the spot. This salad is layered with flavor, refreshing, and super easy to make! Great for lunch or brunch, an elegant occasion or any time. A creamy shrimp and vegetable mixture sit on top of crisp, fresh iceberg lettuce in this wonderful Wedge Salad recipe.

Wedge salad recipe