Iceberg Wedge Salad Recipe With Chimichurri Dressing
The Iceberg wedge salad is a simple but classic dish. This wedge salad takes it to a new level with a drizzle of ranch and chimichurri dressing and topped with a sprinkle of crispy bacon.
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Servings: 6
Calories: 217kcal
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
Serving: 1g | Calories: 217kcal | Carbohydrates: 8g | Protein: 6g | Fat: 19g | Fiber: 3g
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