Wedge Salad
Serves 4
10 mins prep
10 mins total
This wedge salad with creamy lemon parmesan dressing is the quickest, lightest dish. Thick wedges of crisp iceberg lettuce get smothered in a creamy, tart dressing that is downright chuggable.
iceberg lettucequartered
cupcherry tomatoeshalved
red onions thinly sliced
feta cheesemeasure with your heart
jalapenosoptional
Lemon Parmesan Dressing
cupolive oil
cuplemon juice freshly squeezed
tbspDijon mustard
tbspParmesan cheese
clovegarlicminced
tbspmaple syrup
saltto taste
cupplain yogurt any you enjoy
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Note: this recipe makes a lot of dressing which I store in the fridge as I don't use it all. Feel free to use as much as you like and refrigerate the rest.
I remove the two outer leaves of the lettuce and cut it in half. Cut those halves in half and gently soak them in ice water for a few minutes.
Take it out of the water and let it dry on paper towel or gently pat it dry.
Arrange the 4 wedges onto a large plate.
Make the dressing by combining all of the ingredients in a mason jar or measuring glass. Stir the dressing and taste and adjust for salt.
Pour a little bit of the dressing over the wedges, add the cherry tomatoes, onions, jalapenos (if any), and crumble the feta on top.
Drizzle on some extra dressing and enjoy!