The Wedge Salad Of Summer
Summer is here and nothing tastes better than a cold, crisp salad on these hot days. Salads aren’t often a “low-cal” menu option once you add all of the fun stuff, but they sure make for a quick satisfying meal. The wedge salad is an iconic steakhouse staple and so easy to make at home.
If you’re trying to cut calories, go light on the dressing and cheese. Moderation is key, right?
Not a bleu cheese fan? No problem! Cheddar and ranch are great subs that still make for an amazing wedge salad.
Blue Cheese Dressing
Mix ingredients well and store for up to 2 weeks in refrigerator
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/2 cup dairy of your choice (to thin out the dressing)
- 1/2 cup bleu cheese crumbles
- 1 tbsp minced parsley
- Sea salt and black pepper, to taste
Ranch Dressing (an equal contender)
Mix ingredients well and store for up to 2 weeks in refrigerator
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/2 cup dairy of your choice (to thin out the dressing)
- 2 tbsp ranch seasoning
- 1 tbsp white wine vinegar
- 1 tbsp chopped chives
- Sea salt and black pepper, to taste
The Wedge Salad Ingredients:
These are up for you to choose, but the following are our favorite toppings for a wedge salad!
- head iceberg lettuce, cut into 6 wedges
- chopped crispy bacon
- hard-boiled eggs, peeled and chopped
- thinly sliced onion
- diced tomatoes
- store-bought croutons
- bleu cheese crumbles (or cheddar)
- Sea salt and black pepper, to taste
Use toppings and dressing as liberally as you prefer and enjoy!
Ps… you won’t be buying dressing anymore after making your own.
