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Here’s a detailed, unique article about Chopped Wedge Salad, with a step-by-step guide on how to make it perfectly:

Chopped Wedge Salad: A Fresh Twist on a Classic Favorite

Salads are often underestimated, but the Chopped Wedge Salad proves that a simple mix of crisp vegetables, tangy dressing, and savory toppings can become a culinary delight. This salad takes the traditional wedge — usually a quarter of a head of iceberg lettuce — and transforms it into bite-sized, flavorful pieces, making it easier to eat and perfect for sharing. With the right balance of textures and flavors, this dish can be served as a refreshing starter or even a light main course.

Ingredients You’ll Need

To make a classic Chopped Wedge Salad, gather the following:

For the salad:

1 head of iceberg lettuce
1 cup cherry tomatoes, halved
4 slices of cooked bacon, crumbled
½ cup blue cheese crumbles (or feta if preferred)
1 small red onion, thinly sliced
Optional: ¼ cup sliced radishes for extra crunch

For the dressing:

½ cup mayonnaise
¼ cup sour cream
2 tablespoons white wine vinegar
1 tablespoon lemon juice
2 tablespoons blue cheese, crumbled
1 teaspoon Dijon mustard
Salt and freshly ground black pepper to taste

Step-by-Step Method to Make Chopped Wedge Salad

Step 1: Prepare the Lettuce

Start with a crisp head of iceberg lettuce. Remove any wilted outer leaves and rinse the head thoroughly under cold water. Pat dry with paper towels. Instead of leaving it in large wedges, chop the lettuce into bite-sized pieces—roughly 1- to 1.5-inch squares. This makes the salad easier to mix and ensures every forkful is perfectly balanced.