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Chopped Wedge Salad: A Fresh Twist on a Classic Favorite

Salads are often seen as simple side dishes, but the Chopped Wedge Salad takes a classic wedge of iceberg lettuce and transforms it into a vibrant, flavorful meal. By chopping the wedge, every bite is infused with toppings, dressing, and texture, giving a modern twist to a timeless dish. Perfect for lunch, dinner, or a starter at a dinner party, this salad combines crisp greens, creamy dressing, crunchy bacon, and a burst of freshness from tomatoes and onions.

Ingredients

For this recipe, you will need:

For the Salad:

• 1 large head of iceberg lettuce
• 6-8 cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 3-4 strips of cooked bacon, crumbled
• ¼ cup blue cheese crumbles (optional)
• 1 avocado, diced (optional)

For the Dressing:

• ½ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons buttermilk (adjust for desired consistency)
• 2 tablespoons lemon juice
• ½ teaspoon garlic powder
• Salt and black pepper to taste
• 2 tablespoons chopped fresh chives (optional)

Step-by-Step Method

Step 1: Prepare the Lettuce

1. Remove any wilted or outer leaves from the iceberg lettuce.
2. Rinse the head under cold water to remove dirt or debris.
3. Pat the lettuce dry thoroughly using a clean kitchen towel or salad spinner.
4. Slice the iceberg head into quarters, then cut each quarter into smaller bite-sized pieces to create a “chopped wedge” texture.

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