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.
Lemon Parmesan Dressing
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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!
