The Wonderful Wedge Salad

Cool, crisp, refreshing, and naturally gluten free, the wonderful wedge salad has become my new food addiction. As a person with celiac disease, I’m a huge salad connoisseur, but I’ve always neglected iceberg lettuce…until a few weeks ago when my son made me the most delicious wedge salad. I have eaten wedge salads before, but something about this one leads to cravings. While it is definitely different from my traditional salad favorites (Cobb, strawberry pecan, Pittsburgh style), it’s the differences that make it even better. Yes, I’ll still eat my wide array of other vegetable-packed lunches and my side salads for dinners, but for now, I’m hooked on the wedge. Also, for those who enjoy great tasting bread with their salads, try Schar gluten-free ciabatta roll halves toasted with garlic butter.

Wedge Salad

Ingredients

• 1 head of iceberg lettuce

• 1 cup cherry tomatoes, halved

• 1/2 cup red onions, diced

• 6 bacon slices, crumbled (or substitute chopped chicken breast or another meat for a main meal)

• 1/4 cup blue cheese crumbles

• Trader Joe’s Everything but the Bagel Sesame Seasoning
  

• Dressing of choice (blue cheese is traditional)

Directions

• For a meal, cut one head of iceberg into quarters after removing the outside layer of lettuce. For a side salad, cut lettuce into 8 wedges.
• Chop the rest of the ingredients.
• Plate the lettuce wedges and top with dressing,
• Place cheese crumbles, vegetables, and meat on top of the wedges. The toppings should stick to the dressing. (Smaller pieces will stay on the wedges more successfully.)
• Sprinkle the top of each wedge with the desired amount of everything seasoning.
• Serve cold.
• To add variety, try the wedge with avocado, cucumber, or other favorite toppings to change it up a bit (pictured below).