Wedge Salad
This wedge salad with creamy lemon parmesan dressing is the quickest, lightest dish. Thick wedges of crisp iceberg lettuce get smothered in a creamy, tart dressing that is downright chuggable.
Servings: 4
Equipment
Ingredients
- 1 iceberg lettuce quartered
- ½ cup cherry tomatoes halved
- ¼ red onions thinly sliced
- feta cheese measure with your heart
- jalapenos optional
Lemon Parmesan Dressing
- ½ cup olive oil
- ⅓ cup lemon juice freshly squeezed
- 1 tablespoon Dijon mustard
- 3 tablespoons Parmesan cheese
- 1 clove garlic minced
- 1 tablespoon maple syrup
- salt to taste
- ½ cup plain yogurt any you enjoy
Instructions
- Note: this recipe makes a lot of dressing which I store in the fridge as I don't use it all. Feel free to use as much as you like and refrigerate the rest.
- I remove the two outer leaves of the lettuce and cut it in half. Cut those halves in half and gently soak them in ice water for a few minutes.
- Take it out of the water and let it dry on paper towel or gently pat it dry.
- Arrange the 4 wedges onto a large plate.
- Make the dressing by combining all of the ingredients in a mason jar or measuring glass. Stir the dressing and taste and adjust for salt.
- Pour a little bit of the dressing over the wedges, add the cherry tomatoes, onions, jalapenos (if any), and crumble the feta on top.
- Drizzle on some extra dressing and enjoy!
Video
Notes
Use good quality parmesan. I use a real block of Parmigiano Reggiano and grate it. Authentic Parmigiano will have a stamp on the rind.
I don't remove the core, I cut right through it so that the wedges stay together.
Nutrition
Calories: 318kcal | Carbohydrates: 12g | Protein: 4g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 7mg | Sodium: 133mg | Potassium: 333mg | Fiber: 2g | Sugar: 8g | Vitamin A: 831IU | Vitamin C: 17mg | Calcium: 120mg | Iron: 1mg
