What is it about a wedge salad that always sounds delicious. Could it be the cold crunch iceberg lettuce? Or maybe the homemade croutons? Ohhhh, the blue cheese crumbles. I think I just answered my own question….ha!
In other not so exciting news. I tweaked my back last night. And I’m really embarrassed to admit – I think it was due to an intense dream. Yep! Swear. I woke up at 1am and thought WTF just happened. Tried to roll over and almost cried my back hurt so damn bad. FML! I can’t even say it was from dancing on the bars in Vegas. Or something at least semi cool. Nope – just a gnarly dream. That I can’t, for the life of me even remember. So if you see me walking crazy – that’s why. In a shit-ton of pain.
Enough about that – let’s get back to chatting all the things wedge salad……
The only downfall of a wedge – that shit can be messy and you have to have a knife. So, I made a smaller, bite-sized version. And problem solved! I’d serve 2 per person with a meal. Or this recipe will make about 12 for an appetizer. They look so pretty laying on a white platter. Peeps will think you slaved over them!
Bay LIVES for iceberg salad. And if I say I’m making wedges….she’s gonna come running! We’ve been adding this to the rotation all summer long. It’s great for an appetizer. Side dish. Even the leftovers are TO.DIE.FOR!
Give it a shot – and don’t forget to let me know what you think!!
{wedge salad skewers}
{wedge salad skewers}
Here’s what you’ll need:
- 1 head iceberg lettuce
- 2 avocado, sliced
- 12 cherry tomatoes
- 1/2 red onion, thinly sliced
- 1/2 cup blue cheese dressing
- 1/4 cup blue cheese crumbles
- real bacon bits
- salt + pepper
- 6 wooden skewers, cut in half
Homemade croutons
- 1/2 loaf french bread, cubed
- 1 tablespoon olive oil
- 1 tablespoon butter, melted
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon Italian seasoning
Here’s what you’ll do:
Preheat oven to 350 degrees. Line a baking sheet with a silpat or parchment paper.
In a bowl add cubed bread. Mix in all other crouton ingredients. Mix well.
Bake for 15-20 minutes till golden brown. Not too crunchy or they will fall apart when trying to add to the skewer.
Remove for oven and allow to cool. Save any extra in a ziplock. They are dangerously delicious.
To assemble the wedge salads:
Remove the first couple outer layers of the iceberg lettuce. Cut out the stem. Slice in half. Then into quarter. Continue wedging the lettuce till you have bit sized pieces.
To the skewer, add the lettuce, red onion, avocado, tomato. Slide the crouton on lastly so they don’t crumble. Repeat with remaining ingredients. You should get about 12 salad skewers.
Drizzle with blue cheese dressing. Sprinkle blue cheese crumbles + bacon. Add salt + pepper.
Enjoy!
Remember, you can now print the recipe. “Pin” to your Pinterest board for safe keeping. If you decide to give it a shot, pretty please – tag me. Text me. I can’t wait to hear what you think!! 100% makes my day ♥
xoxo stacyb
