Wedge salad with avocado

wedge salad

5 from 5 reviews


  • 1 heavy head iceberg lettuce
  • 1 batch blue cheese dressing (or 1 cup store-bought dressing, blue cheese or Ranch)
  • 6 strips bacon
  • 1 pint cherry tomatoes, halved
  • 1 avocado, sliced


  1. Cut the iceberg into 4 wedges, leaving the core intact. Rinse under a gentle stream of water. Shake excess water off, place each on a salad plate, cut side down, and refrigerate to crisp up and continue to drain.
  2. Mix the dressing. Refrigerate.
  3. Cook the bacon, either in the oven or on the stove. Drain, cool and crumble.
  4. When you are ready to serve, dry the salad plates and place the wedges upright. Spoon dressing over the top, sprinkle with bacon and add cherry tomatoes. Slice avocado and arrange a few slices on each plate. Add fresh ground black pepper if you like. Serve right away while cold and crisp.

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