Classic Wedge Salad

A classic Wedge Salad, complete with bacon and blue cheese dressing!

Course Salad

Cuisine American

Keyword bacon, blue cheese, coconut bacon, grape tomatoes, iceberg lettuce, lettuce, pumpkin seeds, tomato

Prep Time 5

Servings

Calories 197kcal

Cut out the core of the head of iceberg lettuce with a paring knife, and wash the outside. Let the water fill the core a bit, and then turn it over to allow the water to drain out. Place on a rack to continue to dry for 1-2 minutes.
On a cutting board, cut the iceberg head in half at where the core once was, to reveal two halves. Then cut those halves into 3 equal wedges, so you're left with six.
If you're only serving 4 people, reserve the wedges in a container with a lid, and refrigerate.
For service, spread 1/4 cup of the dressing on a plate, and add the wedge. Add two more tablespoons of dressing on the top, then divide the coconut bacon, tomatoes and pepitas among the four plates, and serve immediately with any extra dressing.