Wedge Salad
Serves 410 mins prep0 mins cook
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.
0 servings
What you need
cup cherry tomato
cup olive oil
cup lemon juice
tbsp dijon mustard
tbsp parmesan cheese
clove garlic
tbsp maple syrup
cup plain yogurt
Instructions
6 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. 0 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. 1 Take it out of the water and let it dry on paper towel or gently pat it dry. 2 Arrange the 4 wedges onto a large plate. 3 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. 4 Pour a little bit of the dressing over the wedges, add the cherry tomatoes, onions, jalapenos (if any), and crumble the feta on top. 5 Drizzle on some extra dressing and enjoy!View original recipe