Wedge Salad with Creamy Dressing Recipe
Just like fashion, there are food trends and dishes that come back into style. I think the wedge salad is making a comeback. My parents never bought iceberg lettuce because “it is all water,” my father said. But variety is the spice of life and sometimes I want some crunch and a juicy lettuce! This wedge salad hits all the marks for me and can be adapted to your taste. Do crumbled bacon or fried diced pancetta if you like, but smoked almonds are my favorite sub for bacon! I like the grated egg if you wanted to serve this for a luncheon, but I would skip the egg if you are serving it for dinner. Cherry tomatoes would be great here, too.Â
Why You’ll Love This Wedge Salad with Creamy Dressing
- Elevate your salad game;
- The kefir dressing is full of live probiotics great for gut health;
- Customizable for your topping preferences;
- Such a pretty salad to serve for guests!
Ingredients
- Kefir – my favorite brand is Straus Family Creamery
- Greek yogurt – plain, unsweetened whole milk or coconut yogurt
- Seasoning – garlic powder, onion powder and cayenne pepper
- Herbs – fresh dill, chives, or parsley
- Lettuce – iceberg lettuce or baby romaine heads
- Almonds – smoked, choppedÂ
- Avocado – optional addition
- Eggs – hard boiled eggs, grated
- Cheese – Gorgonzola or blue cheese
How to Make This Wedge Salad with Creamy Dressing
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- In a medium bowl, whisk together all dressing ingredients until smooth.Â
- Cut lettuce into four to six wedges, through the core. The number of wedges you cut will depend on the size of the lettuce. Spread a spoonful of dressing on the bottom of a plate or platter. Place the wedges on top and pour remaining dressing over the lettuce. Sprinkle with chopped almonds, avocado, chives, blue cheese, and/or grated hard boiled egg, if desired.
Tips
- Wash the outside of the head of lettuce but leave it whole
- Keep the core face up and visible when cutting through it so that you ensure getting a wedge that holds together
- Coating the bottom of the serving dish with dressing allows for all parts of the wedge to be well-coated
- Watch this video on Instagram for a visual demo
Substitutions
- Kefir – you can also use an equal amount of buttermilk or 3 ½ Tbsp. milk + ½ Tbsp. lemon juice or ¼ cup mayo + 1 ½ Tbsp. lemon juice
- Greek yogurt – coconut yogurtÂ
- Iceberg – baby romaine heads
- Smoked almonds – cooked bacon
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- Dressing:
- ¼ cup kefir or ¼ cup low-fat buttermilk or 3 ½ Tbsp. milk + ½ Tbsp. lemon juice or ¼ cup mayo + 1 ½ Tbsp. lemon juice
- ½ cup plain, unsweetened Greek yogurt or coconut yogurt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch cayenne pepper
- ½ teaspoon sea salt
- Freshly ground black pepper to taste
- 1 Tablespoon chopped fresh dill, chives, or parsley or 1 tsp if using dried
- 1 Tablespoon unrefined, cold-pressed extra-virgin olive oil
- Salad:
- 1 head iceberg lettuce, outside leaves washed, but left whole or baby romaine heads
- ½ cup smoked almonds, chopped
- Optional: avocado
- Fresh Chives
- 1-2 Hard-boiled eggs, grated (I use a box grater)
- Gorgonzola or Blue cheese, crumbled (I used 2 or 3 ounces)
- In a medium bowl, whisk together all dressing ingredients until smooth.
- Cut lettuce into four to six wedges, through the core. The number of wedges you cut will depend on the size of the lettuce. Spread a spoonful of dressing on the bottom of a plate or platter. Place the wedges on top and pour remaining dressing over the lettuce. Sprinkle with chopped almonds, avocado, chives, blue cheese, and/or grated hard boiled egg, if desired.
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Other recipes you may like:
Spicy Caesar Salad with Toasted Breadcrumbs
Grilled Caesar-ish Romaine Salads
If you give this Wedge Salad with Creamy Dressing a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes, updates and things I’m loving lately. If you enjoy this recipe, check out my online class here! I teach a new class every month, which you watch on your own time. Give me an hour a month, and I’ll make you a better, healthier cook!
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4 Comments
Delicious! Used dill. Husband enjoyed the salad too!
Thanks for trying it and I’m so glad you enjoyed it! I absolutely love dill in a creamy dressing – yum!
This reminds me of my childhood! What about a a milk sub? Almond milk or vegan Mayo?
Wedge salads are a fun throwack for sure!! Yes, vegan mayo is a perfect swap for mayo or any plant milk + lemon juice can swap for kefir/buttermilk. The thicker milks are better, like cashew milk, in my opinion. The creaminess and thickness of the dressing will depend on what you use, of course.