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Wedge Salad

by Julie Lieber / Friday, 01 December 2017 / Published in Vegan, Vegetarian
Wedge Salad
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Prep Time Minutes 5
Cook Time
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Servings People
Prep Time Minutes 5 Cook Time Passive Time Servings People
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The wedge salad is back! When I was growing up, salad meant iceberg lettuce. Now that we have all of these readily available microgreens, we have forgotten how satisfying a bit of crunchy iceberg can be. If you want to mix up your dinner side salad, try this great throwback wedge salad. I like to serve mine with a simple thousand island dressing, but feel free to use a ranch or blue cheese dressing if you wish.
Ingredients
  • 1 Head Iceberg Lettuce cut into wedges
  • 5 Tomatoes sliced into wedges
  • 1 Green onion sliced thin
  • Black olives optional
  • 1 Cup Mayo
  • 1/2 Cup Ketchup
  • 1 TBS Relish
  • salt and pepper to taste
Ingredients
  • 1 Head Iceberg Lettuce cut into wedges
  • 5 Tomatoes sliced into wedges
  • 1 Green onion sliced thin
  • Black olives optional
  • 1 Cup Mayo
  • 1/2 Cup Ketchup
  • 1 TBS Relish
  • salt and pepper to taste
Instructions
  1. To assemble the wedge salad, place an iceberg wedge and a few slices of tomatoes on a plate.
  2. Mix together the mayo, ketchup, relish and salt and pepper to taste in a glass bowl.
  3. Pour some dressing over the wedge and garnish with scallions, olives and any other veggies you like!
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