The Iceberg wedge salad is a simple but classic dish. A wedge of crisp iceberg lettuce is drizzled with dressing and topped with a sprinkle of crispy bacon.
Wedge salads are fast and easy to make. With a few changes you can take this simply salad from ordinary to out of this world delicious! I like to top my wedge salads with both ranch dressing as well as chimichurri dressing. It’s soooo good!
Chimichurri is an uncooked sauce used both in cooking such as meat marinades and as a table condiment for grilled meat. It originated in Argentina. You can find recipes for both a green and a red version.
The green version gets its color from the fresh herbs that it’s made from including various combinations of cilantro, basil, oregano and parsley. Chimichurri also contains garlic, olive oil, red wine vinegar and other spices.
Chimichurri rojo (the red version) also contains tomatoes and red peppers which give it a red coloring.
Chimichurri can be used to marinate meat or it can be brushed or spooned over the meat once it’s done cooking. As it contains oil and vinegar I think it’s also delicious as a salad dressing.
Iceberg Wedge Salad Recipe With Chimichurri Dressing
Ingredients:
- 1 small to medium head of Iceberg lettuce
- 1 avocado, diced
- 1/2 cup crumbled feta cheese
- 4 slices of cooked bacon, crumbled
- Chimichurri Sauce
- Ranch dressing
To make Iceberg Wedge salads:
Start by making the chimichurri sauce or use your favorite store bought sauce. The chimichurri sauce can be made up to 5 days ahead of time. It will store well in the refrigerator until needed.
Wash your head of lettuce and cut into 4 or 6 pieces depending upon the size. If you are making smaller appetizer salads you can even cut it into 8 pieces. Place the wedge of lettuce on the plate.
Drizzle some of the chimichurri sauce over the top of the lettuce.
Follow that by drizzling a small amount of ranch dressing over it.
Divide the remaining ingredients (diced avocado, crumbled feta and cooked, crumbled bacon) over the lettuce wedges.
Iceberg Wedge Salad Recipe With Chimichurri Dressing
Ingredients
- 1 small to medium head of Iceberg lettuce
- 1 avocado diced
- 1/2 cup Feta Cheese
- 4 slices Bacon crumbled
- 1/3 cup Chimichurri Sauce
- 1/3 cup ranch dressing
Instructions
- Start by making the chimichurri sauce or use your favorite store bought sauce. The chimichurri sauce can be made up to 5 days ahead of time. It will store well in the refrigerator until needed.
- Wash your head of lettuce and cut into 4 or 6 pieces depending upon the size. If you are making smaller appetizer salads you can even cut it into 8 pieces. Place the wedge of lettuce on the plate.
- Drizzle some of the chimichurri sauce over the top of the lettuce.
- Follow that by drizzling a small amount of ranch dressing over it.
- Divide the remaining ingredients (diced avocado, crumbled feta and cooked, crumbled bacon) over the lettuce wedges.
Nutrition
If you make 4 wedge salads using 1/3 cup of chimichurri sauce and 1/3 cup ranch dressing split between them then the recipe has the following nutritional stats:
If you make 6 salads they will have the following nutritional stats:
These chimichurri wedge salads are delicious as an appetizer or turn them into a main dish by serving with your favorite entrée. Try serving with some of these main dishes:
Mediterranean Lemon Herb Chicken
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