Level of Effort: Easy
Cost of Ingredients: $1.73
Nutrition Information: 326 calories, 20 g fat, 14.2 g protein, 0.85 g fiber, 24.6 g carbs
I rarely made salad as a student. Chopping, washing and drying lettuce leaves were just too much work.I’m 92.3% sure I would have made more salads if I’d known how to make a Wedge Salad.
It’s the absolute easiest salad you can make and extra tasty with crispy BACON bits on top (then again what isn’t)!
Cook More Bacon Than You Think You Need
I consider cooking bacon an honor, not a task, because it’s sooo good at making everything around it taste better!
I cooked six slices even though the recipe below calls for two. When my craving for “MORE BACON” hit it was good to have those extra slices as back-up!
No Chopping, Washing or Drying Lettuce
Iceberg lettuce is a gift from the leafy vegetable gods. What it lacks in nutrition, it makes up for in convenience.
Unlike other leafy lettuces that have soil between the leaves, iceberg lettuce is dirt free. Simply peel away the outside leaves that are wilted, cut it in half and slice off a wedge for your salad.
How Will You Top Your Lettuce Wedge?
A wedge of iceberg lettuce is like a blank notebook; top it with whatever you like!
Feta cheese, sliced olives, turkey-bacon…whatever. Or simply use the topping suggestions I’ve provided in the recipe below (which of course includes an overabundance of delicious crisp bacon)!
Your wedge salad is ready! Easy right?
If you like this wedge salad recipe, share it with your vegetable deprived friends. Or post it on Facebook, Twitter, your fridge, or on the campus cafeteria’s menu board. Who knows if enough people order it they may start making it! Cheers!
Wedge Salad with Crispy Bacon
A wedge of iceberg lettuce topped with crisp bacon, crunchy croutons, sweet onions and Ranch dressing
MAKES: 1 Salad
Prep Time: 5 minutes
Cook Time: 7 to 10 minutes (to cook the bacon)
Total Time: 12 to 15 minutes
- 2 (or 6) slices cooked bacon [$0.64]
- 1 wedge cut from a head of iceberg lettuce [$0.17]
- 1/4 red onion, very thinly sliced [$0.19]
- 1/2 cup store-bought croutons [$0.26]
- 1 slice Havarti cheese, crumbled into smaller pieces [$0.30]
- 2 tbsp low-fat Ranch dressing [$0.17]
- black pepper [$0.00]
HOW TO MAKE
- Chop cooked bacon into 1-inch pieces.
- Slice a wedge off a head of iceberg lettuce. Set on a plate
- Top lettuce with bacon, onions, croutons and cheese.
- Drizzle on Ranch dressing and season with black pepper.