Loaded Wedge Salad
Loaded Wedge Salad is a bold and satisfying twist on the classic steakhouse favorite. A crisp wedge of iceberg lettuce is topped with crispy bacon, juicy tomatoes, creamy avocado, hard-boiled eggs, crunchy breadcrumbs, and rich blue cheese or ranch dressing—perfect as a side or main course.
Ingredients
- 1 head iceberg lettuce, cut into 4 wedges
- 6 slices bacon, cooked and crumbled
- 2 large hard-boiled eggs, chopped
- 1 avocado diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced (optional)
- 1/2 cup blue cheese or ranch dressing
- 1/2 cup toasted breadcrumbs or croutons
- 2 tablespoons chopped fresh chives or green onions
Instructions
- Cook bacon until crispy, drain, and crumble.
- Hard-boil eggs, peel, and chop.
- Toast breadcrumbs or crush croutons if using.
- Prepare dressing by mixing all ingredients and refrigerating for 20 minutes if making from scratch.
- Cut iceberg lettuce into quarters and remove core. Rinse and pat dry.
- Place each wedge on a plate. Drizzle with dressing, then layer with bacon, eggs, avocado, tomatoes, onions, breadcrumbs, and chives.
- Serve immediately.
Nutrition
Serving: 1peopleCalories: 360kcalCarbohydrates: 7gProtein: 10gFat: 31gSaturated Fat: 10gCholesterol: 60mgSodium: 780mgFiber: 2gSugar: 4g
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