Wedge salad dressing is classically blue cheese, but it doesn’t have to be! Since we’re using blue cheese crumbles, you can keep that flavor but add a honey mustard, balsamic, or ranch dressing, or you can get creative with a homemade yogurt-based dressing.ĭid someone say glazed pecans?! Oh boy, glazed pecans (or walnuts) make a delicious topping for wedge salads. Here are some ways that you can keep that combo but mix things up. Every type of topping will work, but what makes wedge salads so great is their combo of salty and sweet. When it comes to wedge salads, you can get pretty creative. Place a wedge of iceberg lettuce on each plate and top with blue cheese dressing, crumbled blue cheese, tomatoes, and “bacon” bits. Reduce the heat if the brown sugar starts to burn. Cook until most of the liquid evaporates and the carrots are slightly caramelized. Add the carrot pieces and the marinade to the pan. With the stem side on the cutting board, cut the lettuce into 4 wedges. Wash and trim as needed, being sure to leave the root in tact to hold the lettuce together.

Remove the stem of the head of iceberg lettuce. Let them marinate for 15 minutes minimum. Combine all of the remaining bacon bit ingredients in a small bowl, and then stir in the carrots to coat them. We’ll create these by marinating the carrots in a skillet, and then we’ll jump into the salad prep!įirst, peel the carrots and dice them into the small pieces. And let me say, these bacon bits really change the game. I’m no stranger to a good ol’ classic iceberg wedge salad. Blue Cheese: Finally, ¼ cup of crumbled blue cheese adds the perfect final touch.Dressing: 1 cup of blue cheese dressing will be the perfect amount - a quarter cup per salad.Tomatoes: Wash and prep 1 cup of cherry tomatoes to be divided amongst the salads.Iceberg Lettuce: 1 head of iceberg lettuce will provide the base for 4 salads.Liquid Smoke: Finally, finish things off with ¼ teaspoon of liquid smoke.Seasonings: Season things up with ¼ teaspoon each of smoked paprika, garlic powder, and black pepper.Apple Cider Vinegar: Give the bits a slight bite with 1 teaspoon of apple cider vinegar.Brown Sugar: Add 1 tablespoon of brown sugar to get a deliciously sweet flavor.Olive Oil: Next, throw in 1 tablespoon of olive oil to help the carrots cook.Soy Sauce: 2 tablespoons of soy sauce provide salty umami flavor to help mimic bacon.Carrots: First up, 2 to 3 large carrots will serve as the “bacon” base.We’ll start with a flavorful carrot marinade, followed by the classics: lettuce, tomatoes, dressing, and cheese. But either way, these vegetarian wedge salads are my favorite forever!Īnd because no wedge salad recipe is complete without a bit of bacon, we’re whipping together completely vegetarian bacon bits made with carrots, brown sugar, and seasonings! Ingredients in wedge salad Maybe it’s all of the blue cheese and toppings, or maybe it’s just the fact that I love digging into a nice quarter head of lettuce. But there’s one particular type of recipe that holds my heart as the #1 use for iceberg lettuce… wedge salads. Tacos, wraps, and burritos? Triple check. It’s one of the most versatile types of lettuce and can be used on nearly everything! Sandwiches? Check. When it comes to iceberg lettuce, the options are endless. Load up on addicting savory flavor with this Vegetarian Wedge Salad, made complete with carrot and brown sugar “bacon” bits!

Wedge salad recipe