Crisp Iceberg Wedge Salad
This Wedge Salad is a no-cook simple salad recipe made with iceberg lettuce, Thousand Island dressing, cherry tomatoes, and bacon pieces. It’s a quick, no-cook recipe that’s a great side dish for dinner.
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It’s honestly one of the easiest salads you can make that fits right into a weeknight dinner, backyard cookout, or even a simple lunch when you just want something light.
Serve it with a Homestyle Chicken & Bacon Stack Sandwich or with Sheet Pan Italian Pork Chops for a full meal.
How to Make Wedge Salad
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Cut the bottom core off the head of lettuce. You’ll use one-half for this recipe.
2. Cut that half in half, then cut each piece in half again to make 4 wedges.
3. Arrange the wedges on a platter.
4. Drizzle the dressing over the lettuce.
5. Sprinkle the tomatoes and bacon on top.
Serve and Enjoy!
Important Recipe Notes
- Use cold iceberg lettuce so the wedges stay crisp.
- Pat the lettuce dry after cutting to help the dressing stick better.
- You can use store-bought bacon pieces to save time, or cook fresh bacon if you prefer.
- Thousand Island dressing works great, but you can swap in ranch or blue cheese if that’s what you have.
- Add toppings right before serving so the lettuce doesn’t get soggy.
Crisp Iceberg Wedge Salad
Ingredients
- ½ head iceberg lettuce
- ½ cup thousand island dressing
- 10–15 cherry tomatoes halved
- ¼ cup bacon pieces
Instructions
- Cut the bottom core off the head of lettuce. You’ll use one half for this recipe.
- Cut that half in half, then cut each piece in half again to make 4 wedges.
- Arrange the wedges on a platter.
- Drizzle the dressing over the lettuce.
- Sprinkle the tomatoes and bacon on top.
- Serve and enjoy!
