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Iceberg Wedge Salad Recipe
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Perfect for a refreshing lunch or a light dinner, this classic iceberg wedge salad recipe brings a burst of freshness to your table.
Course
Appetizer, Dinner, lunch, Salad
Cuisine
American, French
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Servings
4
people
Calories
528
Author
Ronda Eagle | Kitchen Dreaming
Ingredients
Ranch Dressing
0.25
cup
Buttermilk
more or less to the desired thickness
0.5
cup
Mayonnaise
2
tbsp
Sour Cream
1
tbsp
Red Wine Vinegar
2
tbsp
Parsley
freshly chopped
1
tsp
Garlic powder
0.5
tsp
Onion powder
Salt & Pepper
to taste
Salad
1
head
Iceberg Lettuce
8
slices
Bacon, cooked
extra crispy
12
cherry tomatoes
quartered
4
oz
Blue cheese crumbles
Instructions
In a bowl, whisk together buttermilk, mayonnaise, sour cream, vinegar, and herbs and seasonings to make the dressing. Set aside.
Cut the iceberg lettuce into wedges. Arrange lettuce wedges on a serving platter.
Drizzle the dressing over the salad. Sprinkle bacon, cherry tomatoes, and blue cheese crumbles over the lettuce.
Serve immediately.
Nutrition
Calories:
528
kcal
|
Carbohydrates:
9
g
|
Protein:
14
g
|
Fat:
48
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
16
g
|
Monounsaturated Fat:
15
g
|
Trans Fat:
0.1
g
|
Cholesterol:
67
mg
|
Sodium:
834
mg
|
Potassium:
518
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
1407
IU
|
Vitamin C:
18
mg
|
Vitamin D:
1
µg
|
Vitamin E:
2
mg
|
Vitamin K:
113
µg
|
Calcium:
212
mg
|
Folate:
62
µg
|
Iron:
1
mg
|
Zinc:
2
mg