Loaded Wedge Salad
This easy Loaded Wedge Salad is sure to become one of your favorites. It has all kinds of goodies like bacon, tomatoes, avocado and chicken.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: main meal salad
- Method: no bake
- Cuisine: American
Ingredients
BLUE CHEESE DRESSING
- 3/4 cup mayonnaise
- 2 tablespoons minced garlic
- 2 tablespoon dried parsley
- 1/2 cup low fat Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons white vinegar
- 1/4 cup bleu cheese crumbles
- Salt and pepper
WEDGE SALAD
- 1 head iceberg lettuce cut in quarters
- 8 cups baby spinach
- 4 slices crispy bacon chopped
- 1/2 pint grape tomatoes sliced in half
- 1/2 red onion sliced very thin
- 4 hard boiled eggs peeled and diced
- 1 avocados peeled and diced
- 1 1/2 cups diced roasted chicken
Instructions
- In a small mixing bowl combine mayonnaise, garlic, parsley, yogurt, lemon juice, vinegar and bleu cheese. Season with salt and pepper to taste. Cover and chill for at least 45 minutes.
- Place iceberg wedges on four large plates. Split spinach up equally and place around wedge. Top with bacon, tomatoes, red onion, eggs, avocado and chicken; split equally between the four plates.
- Top with the blue cheese dressing or your choice of dressing.
Notes
- The blue cheese is optional. You can use any kind of dressing you like such as ranch, creamy Italian, oil and vinegar, honey mustard, Thousand Island or Green Goddess dressing.
- Steam your eggs not boil them. Place them in steamer basket with the basket just above the boiling water. Cover and cook for 15 minutes for large eggs.
- To keep your avocado from turning brown spritz or brush with a little lemon juice.
- For ease use already roasted rotisserie chicken that is available at more most grocery stores and warehouse stores.
Keywords: blue cheese wedge salad, iceberg wedge salad, how to make a wedge salad, wedge salad dressing
Find it online: https://www.smalltownwoman.com/cobb-wedge-salad/