Winter Wedge Salad
A perfect wedge salad for cooler temperatures. Topped with bacon, blue cheese, and an incredible maple glaze – the perfect light meal escape from stews.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Soup & Salad
- Method: Bowl
- Cuisine: American
Ingredients
Scale
- 1 head iceberg lettuce
- ½ – 1 lb bacon
- ½ cup balsamic vinegar
- ¼ cup maple syrup
- ½ red onion
- ½ cup walnuts, chopped
- 3–4 oz blue cheese or Gorgonzola
- ½ cup dried cranberries
- homemade ranch dressing
Instructions
- Roughly chop the bacon into small pieces and cook in a skillet over medium low heat, turning and stirring now and then to ensure the bacon cooks evenly and doesn’t burn.
- Meanwhile, measure vinegar and maple syrup in a small saucepan and bring just to a simmer. Allow the glaze to cook while the bacon cooks. The glaze is done when it coats the back of a spoon. Remove from the heat and set aside.
- Meanwhile, prepare your lettuce. Remove the outer leaf and cut out the core. Cut into 4 wedges, cutting each wedge in half. Divide between four dinner plates.
- Slice the red onion thinly, or dice it.
- Top the wedges evenly with red onion, chopped walnuts, cheese and dried cranberries.
- When the bacon is done, remove with a slotted spoon and top the salads.
- Drizzle homemade ranch dressing and glaze.
Find it online: https://dontwastethecrumbs.com/winter-wedge-salad/