This tasty twist on the classic iceberg wedge salad is topped with an ultra creamy green goddess dressing made with avocado, greek yogurt, feta, and herbs.
Course Salad
Cuisine American
Keyword Wedge Salad
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Servings 4servings
Calories 380kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
FOR THE SALAD:
4slicesbacon
½head of iceberg lettuce
½cupdiced tomatoplus extra to taste
¼cupcrumbled feta
1-2TBSPfresh minced parsley or chives to garnishoptional
Chop bacon and add to a heated skillet on medium high heat. Pan fry until crisp, then remove from pan with a slotted spoon. Blot on paper towels and set aside.
Combine dressing ingredients in a food processor or blender and pulse until emulsified. To control thickness, feel free to add extra olive oil, vinegar, or water to taste, until desired thickness + flavor is reached.
Discard wilted outer leaves of your iceberg lettuce and slice lengthwise into 4 wedges. Arrange on a plate.
Just before serving, top with dressing, tomatoes, feta, bacon, and optional herbs to garnish. If adding balsamic, drizzle on top and serve right away. Enjoy!
Notes
No blender or food processor? No problem! The dressing can be made by mashing the feta and avocado with a fork, mincing your green onion, parsley, and garlic, and thoroughly whisking in the remaining ingredients.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!