Wedge Salad Skewers
Mini iceberg lettuce wedges, skewered together with tomato, mozzarella, basil, and bacon on a platter with blue cheese dressing on the side, makes for a fun interactive side dish.
Equipment
- 6 6″ wooden skewers
Ingredients
- 1 head of iceberg lettuce
- 1 quart of cherry tomatoes
- 3 pieces of bacon cut into 2 or 3 pieces each
- Mozzarella balls
- 6 basil leaves
- Ranch Salad Dressing
- Blue Cheese Salad Dressing see homemade recipe in notes
Instructions
- 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 tomatoes, a basil leaf, a ball of mozzarella, a piece of bacon and then stick each skewer into the top of the lettuce wedge. arrange on a platter surrounded by toppings and dressings.
Notes
This salad was easy to make ahead, cover with dampened paper towels to keep the lettuce fresh and crisp and store in refrigerator. Add skewers just before serving.
See post for additional variations.
Easy Blue Cheese Dressing:
1 cup of crumbled blue cheese (more or less to your liking)
1/2 cup mayonnaise
1/4 cup sour cream
2 tsp white vinegar
1 tsp Worcestershire sauce
1 tsp sugar
1/4 tsp garlic powder
salt and pepper taste
Combine in a bowl. Serve. Store extra in mason jar in refrigerator for up to 2 weeks.
Nutrition
Calories: 25kcalCarbohydrates: 0.1gProtein: 2gFat: 3gPolyunsaturated Fat: 0.002gCholesterol: 5mgSodium: 85mgPotassium: 1mgFiber: 0.01gSugar: 0.002gVitamin A: 21IUVitamin C: 0.1mgCalcium: 1mgIron: 0.01mg
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