Best The Dazzling Wedge Salad Recipes

Sunny's Easy Wedge Salad image

Provided by Sunny Anderson

Time 45m

Yield 2 servings

Number Of Ingredients 13

4 strips bacon
1 tablespoon brown sugar
1 teaspoon steak seasoning
3 tablespoons balsamic vinegar
1 tablespoon hot honey
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1 small red onion, very thinly sliced
1/2 pint cherry tomatoes, halved
1/2 head iceberg lettuce, cut into 4 wedges, leaving the stem intact
1/4 cup blue cheese dressing
1/2 cup crumbled blue cheese

Steps:

Preheat the oven to 350 degrees F. Line a sheet tray with nonstick aluminum foil.
Place the bacon on the lined sheet tray. Sprinkle on the brown sugar and steak seasoning. Bake until crispy, 15 to 20 minutes. Allow to cool enough to touch, then chop into bite-sized pieces. Set aside.
In a medium bowl, whisk together the balsamic and honey, parsley and thyme. Season to taste. Add the onion and tomatoes. Let sit until the tomatoes are slightly darker in color and the onions have softened slightly, 25 to 30 minutes.
Place the wedges on plates. Top each with the onion and tomato mixture and any remaining liquid. Drizzle the wedges with the blue cheese dressing and top with the crumbled blue cheese and the bacon pieces. Serve immediately.

The Dazzling Wedge Salad image

Provided by Kimberly Biegacki @pistachyoo

Number Of Ingredients 11

1/4 slice(s) iceberg lettuce head
1/4 cup(s) black olives, sliced
1 large hard boiled egg, sliced both ways or chopped
1- 2 - green onions, chopped
1 - 2 slice(s) cooked bacon, crumbled
2 - 3 ounce(s) finely grated shredded cheese, your favorite
- bacon buttermilk, ranch or blue cheese dressing
2 small drizzle of balsamic glaze on top
1 small handful of chopped parsley, chervil or your favorite herb
1 - 2 tablespoon(s) panko bread crumbs, italian (optional)
- salt and pepper to taste

Steps:

Cut up your wedge and lay down on your plate with the inside facing up so all the dressing and good stuff gets wedged down inside. The first thing I put on is some buttermilk ranch dressing or blue cheese dressing and then start putting all the toppings leaving the bacon and herbs for last. I then drizzle a little more dressing and then top with a drizzle of the balsalmic glaze all over. Your are ready to eat. Yumm!!!
Here is a link for the dressing that I used. https://www.justapinch.com/recipes/sauce-spread/dressing/bacon-buttermilk-dressing.html?p=1

The Wedge Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

1/2 cup low-fat Greek yogurt
1/4 cup plain kefir
1 tablespoon chopped fresh dill
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 head radicchio
2 tablespoons olive oil
1/4 teaspoon kosher salt
2 small heads romaine lettuce
1/3 cup crumbled Gorgonzola dolce cheese

Steps:

For the dressing: Whisk together the yogurt, kefir, dill, oil, garlic powder, salt, onion powder and cayenne in a medium bowl. Allow to sit for 1 hour in the refrigerator to let the flavors mingle.
For the salad: Preheat a grill pan over medium-high heat.
Cut the radicchio into 8 wedges, then drizzle with the olive oil and sprinkle with salt. Place the wedges on the grill and cook until slightly browned and wilted, about 2 minutes per side. Place the wedges on a platter.
Meanwhile, quarter the romaine and nestle it in between the wedges of radicchio. Dollop the dressing around the platter and crumble the Gorgonzola over the top.