I love a Wedge Salad. It’s a mountain of cool, crisp, goodness. Too often however if I order one in a restaurant it’s just plain too much salad! I either eat it all and then am overly full when my meal comes, or I end up leaving half a salad on my plate…feeling wasteful.
I wanted to do a Wedge Salad for my dinner party last Friday night. My dilemma was 1.) I didn’t want it to be too much salad for everyone, and 2.) I didn’t have enough plates or room on my counter to plate up each salad individually. What to do?
Wedge Salad Skewers
- 6 5″ wooden skewers
- 1 head of iceberg lettuce
- 1 quart of cherry tomatoes
- 1/2 cup crumbled bacon
- 1/2 cup blue cheese crumbles
- Ranch Salad Dressing
- Blue Cheese Salad Dressing
- Clean lettuce and tomatoes, pat dry with paper towel.
- Trim up the head of iceberg lettuce. Removing the outer leaves, and cutting off the bottom stem.
- Cut head of lettuce in half. Lay flat half down and cut into three pie shape pieces. (as seen in post) Flip them over so they look like little lettuce pyramids.
- Skewer 2-3 tomatoes and then stick each skewer into the top of the lettuce wedge. arrange on a platter surrounded by toppings and dressings.
Chances are you have seen this salad done like this before…I haven’t recreate the wheel or anything, but I received so many compliments on the presentation I thought I’d better share!