Wedge Salad

Wedge Salad

Serves 6


  • 6 slices of thick bacon
  • 1 Tablespoon granulated sugar
  • 1 cup creamy Cesar or Ranch dressing
  • 1/2 cup blue cheese crumbles
  • 1 garlic clove, minced
  • 1 roma tomato
  • 1 head iceberg lettuce
  • 1 medium red onion
  • 1/4 cup white vinegar


  1. Prepare the Bacon
    • Preheat oven to 375 degrees
    • Place bacon a baking sheet lined with parchment paper
    • Lightly sprinkle with granulated sugar
    • Bake for about 20 minutes, or until bacon is browned (no need to flip the bacon)
    • Remove from oven and allow to cool
    • Once cooled, chop into chunky pieces
  2. Prepare the Dressing
    • Mince the garlic and add to Cesar or Ranch dressing
    • Add blue cheese crumbles
    • Stir
  3. Prepare the Red Onion
    • Thinly slice the red onion
    • Combine with white vinegar and allow to sit for 10 minutes, then drain vinegar
    • The vinegar will slightly cook the onion to detract from its potency
  4. Cut the iceberg lettuce into six wedges
  5. Dice the roma tomato
  6. Assemble the salad
    • Plate the iceberg lettuce wedge
    • Drizzle about 2 Tablespoons of dressing over the wedge
    • Top with tomato pieces, onion slices, and bacon bits
  7. Serve!

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