This salad which seems to be making a comeback, brings me back many years, when it seemed to be one of the only choices for a green salad in the winter and fresh lettuce was restricted to the iceburg variety.
Today, we have many varieties of lettuce and other greens available year round, but this salad is still a tasty choice.
Enjoy!
Wedge Salad
Print recipe| Serves | 4 - 6 |
Ingredients
- 1 head iceburg lettuce
- 8 Strips bacon (cooked until crisp and then crumbled)
- 2 Medium tomatoes (cored and cut into bite-sized pieces)
- 1/2 cup "Home - made" Catalina style dressing
Directions
| Cut the core out of the bottom of the iceburg lettuce. Remove any damaged or rusty outside leaves. Cut the lettuce into 4 or 6 wedges, depending on the size of the lettuce. | |
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Arrange the iceburg wedge on a serving plate. Drizzle down the layers with a small amount of Catalina-style dressing (I prefer my own version of this, but you could use a commercial version as well). Place the tomatoes pieces and crumbled bacon on the wedge and drizzle a little more of the dressing. | |
Catalina – Style Salad Dressing
Ingredients
- 6 Tbsp olive oil
- 1/2 Tbsp maple syrup or 1 tsp of sugar
- 2 Tbsp ketchup
- 2 Tbsp red wine vinegar
- 1/2 Tsp Worcestershire sauce
- 1 Tsp Dijon mustard
- 1/2 Tsp salt
- 1/4 Tsp cayenne pepper
Directions
| Combine dressing ingredients and blend until smooth. Makes about 1/2 cup and will keep in the refrigerator for several days. | |