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    Home » Recipes » Salads

    Iceberg Wedge Salad

    Published: July 25, 2022 | Last Updated: August 27, 2022 | Lisa 4 Comments
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    Last Updated August 27th, 2022 at 09:24 am by Lisa

    A wedge of iceberg lettuce drizzled with avocado dressing and pistachio nuts on top with a big jar of homemade dressing in the background.Pin

    Dig your fork into this icy cold Wedge Salad with a Pistachio-Avocado Dressing. The mild flavor compliments sizzling grilled steaks, chicken, or shish kabobs at cookouts or dinner parties. And for lunch, add some more protein like chopped bacon, chicken, or hard-boiled egg.

    The crisp salad lettuce contrasts with the cool creamy dressing and the salty crunch of pistachios. An iceberg wedge salad worthy enough to be served at one of the finest steakhouses...

    Pin
    Pin

    How To Make A Iceberg Wedge Salad

    The key to this recipe is the iceberg wedges that are super chilled fast in the freezer. There are lots of ways to mix up this recipe with different toppings and dressings, read on for on those ideas and more recipes.

    • 1 large head iceberg lettuce remove core/outer leaves, quartered, freeze
    • 3 cups pistachio-avocado dressing
    • ½ cup pistachios garnish
    • ½ teaspoon sea salt
    • ½ teaspoon cracked black pepper

    Pistachio-Avocado Dressing

    • 1 avocado peeled/pitted
    • 1 ½ cups buttermilk
    • ½ teaspoon fresh lime juice
    • 3 tablespoons white wine vinegar
    • 1 teaspoon sea salt
    • ¼ teaspoon cracked black pepper
    • ½ cup pistachios
    1. On a cutting board, use a sharp chef knife, and slice the head of iceberg lettuce in half, then into 1-2 wedges. Place the lettuce wedges carefully into zip-top bags, and place in freezer for at least 1 hour, but no longer than 2 hours (or it will wilt).
    2. In a high-speed blender, add the avocado, buttermilk, lime juice, white wine vinegar, salt, black pepper, ½ cup pistachios save other ½ cup to garnish. Blend until smooth. Place in a small jar or small bowl and place in the fridge until ready to serve. Note: This dressing is THICK! It is really creamy due to the avocado.
    3. When ready to serve, place each iceberg lettuce wedge on a plate, and drizzle with dressing. Sprinkle with pistachios, sea salt, and cracked pepper and serve right away.

    Avocado Dressing Variations: For the garlic fans, some minced garlic would be a great addition, and this dressing is very creamy, but you can also add some mayonnaise or sour cream in place of the buttermilk.

    Pin

    More Wedge Salad Toppings

    The toppings on a wedge salad are the best part. Try some of these to mix it up and use things you might have on hand. Add proteins to make it a meal.

    • Crumbled Cheeses: Blue Cheese Crumbles, Crumbled Feta, or Goat Cheese
    • Dressings: Creamy Blue Cheese Dressing , or Buttermilk Ranch Dressing
    • Finely Diced Veggies: Chives , Chopped Tomato, Red Onion, or Chopped Avocado
    • Add Proteins: Crispy Bacon Crumbles, Chopped Hard Cooked Eggs, Finely Diced Cooked Chicken

    Wedge Salad FAQ

    What is a classic wedge salad recipe?

    A wedge of iceberg lettuce and is topped with crisp bacon, creamy chunky blue cheese dressing, tomatoes, and red onions.

    It is a common restaurant menu item and a classic American salad.

    What do you eat with a wedge salad?


    When you serve this salad for dinner, consider pairing this salad with hot summer grilled dishes like grilled steaks, lamb chops, or beef kabobs. For an easy weeknight dinner, it would go really well with pretzel chicken. If serving this salad for lunch, it will be nice with cheese soup, or healthy rice paper rolls.

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    Wedge salad with avocado dressing drizzled on top with pistachios on a black slate board.Pin
    Print Pin Recipe

    Iceberg Wedge Salad Recipe with Avocado Dressing

    Dig your fork into this icy cold iceberg Wedge Salad with a Pistachio-Avocado Dressing. The mild flavor compliments sizzling grilled steaks, chicken, or shish kabobs at cookouts or dinner parties. And for lunch, add some more protein like chopped bacon, chicken or hard boiled egg.
    Prep Time 20 minutes minutes
    freeze time 1 hour hour
    Total Time 1 hour hour 20 minutes minutes
    Servings 4
    Calories 338kcal
    Author Lisa Hatfield

    Equipment

    Epicurean Non-Slip Cutting Board
    Chef Knife
    4- 1 Quart Mason jars, lids, rings

    Ingredients

    • 1 large head iceberg lettuce remove core/outer leaves, quartered, freeze
    • 3 cups pistachio-avocado dressing
    • ½ cup pistachios garnish
    • ½ teaspoon sea salt
    • ½ teaspoon cracked pepper

    pistachio-avocado dressing

    • 1 avocado peeled/pitted
    • 1 ½ cups buttermilk
    • ½ teaspoon fresh lime juice
    • 3 tablespoons white wine vinegar
    • 1 teaspoon sea salt
    • ¼ teaspoon fresh cracked pepper
    • ½ cup pistachios
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • On a cutting board, remove any limp or wilted outer leaves of lettuce and discard. Then with a sharp chef knife, slice the head of iceberg lettuce in half, then into 1-2 wedges. Place the lettuce wedges carefully into zip top bags, and place in freezer for at least 1 hour, but no longer than 2 hours (or it will wilt).
    • In a high-speed blender, add the avocado, buttermilk, lime juice, white wine vinegar, salt, pepper, ½ cup pistachios save other ½ cup to garnish. Blend until smooth. Place in a small jar, and place in the fridge until ready to serve.
    • When ready to serve, place each iceberg lettuce wedge on a plate, and drizzle with dressing. Sprinkle with pistachios, sea salt, and cracked pepper,and serve right away.

    Notes

    frozen iceberg wedges

    Place the lettuce wedges carefully into zip-top bags, and place in the freezer for at least 1 hour, but NO LONGER than 2 hours or it will wilt. What makes this recipe so amazing is the icy cold iceberg lettuce is refreshing and what you want on a hot day!

    avocado dressing

    Place in a small jar, and place in the fridge until ready to serve. This dressing will last sealed in the jar for at least a couple of days chilling in the fridge.

    serving ideas

    Pair this salad with a sizzling steak right off the grill, or my grilled beef kabobs.

    more wedge salad toppings

    The toppings on a wedge salad are the best part. Try some of these to mix it up and use things you might have on hand. Add proteins to make it a meal.
    • Crumbled Cheeses: Blue Cheese Crumbles, Crumbled Feta, or Goat Cheese
    • Dressings: Creamy Blue Cheese Dressing , or Buttermilk Ranch Dressing
    • Finely Diced Veggies: Chives , Chopped Tomato, Red Onion, or Chopped Avocado
    • Add Proteins: Crispy Bacon Crumbles, Chopped Hard Cooked Eggs, Finely Diced Cooked Chicken

    Nutrition

    Serving: 1wedge | Calories: 338kcal | Carbohydrates: 22g | Protein: 11g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 699mg | Potassium: 946mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1295IU | Vitamin C: 12mg | Calcium: 176mg | Iron: 2.3mg
    Tried this recipe?Let's see it on Instagram! Follow us @Delicious.Table and tag us on your recipe photo with #delicioustable
    Need ingredients or equipment to make this recipe? Shop Now Every cooking product recommended I own, use, and love how they perform in my kitchen. Happy Cooking! Lisa
    Disclosure: As an Amazon Associate, Delicious Table earns advertising fees from qualified purchases linking to Amazon.com

    Reader Interactions

    Comments

    1. Maria F says

      March 05, 2018 at 1:13 pm

      5 stars
      I bookmarked this to try in the summer, but I just couldn't wait. It is such an easy recipe so I made the dressing ahead and popped the lettuce into the freezer before my friend stopped by and we had it for lunch that day. The combination of the flavors was so satisfying. We just "mmmm-ed" through it. This one is a keeper and I will be making it regularly. Can't wait to try it on a hot summer day! Thank you!

      Reply
    2. bet says

      January 06, 2018 at 10:48 am

      lisa...
      hey, luv!
      i will try this after the pond thaws.
      since i can’t have salt, i will use a citrus oil instead of the
      buttermilk, maybe a dollop of sour cream, and add some shaved parmesan.
      astonishing that parmesan is a very low sodium cheese.
      it saves me, because all other cheeses are off limits.
      it has been a challenge to stick to 1/4 tsp salt per day, but have found some interesting work arounds to create good meals.
      happy new year to you and anthony❣️
      bet

      Reply
    3. Susan Drum says

      October 15, 2017 at 12:35 pm

      Lisa, this looks fantastic! Where did you get the idea to actually freeze lettuce? Or was it a happy accident? I will try this soon. Susan

      Reply
      • Lisa says

        October 15, 2017 at 4:15 pm

        Hey Susan!
        I first saw it on FoodNetwork, then found their recipe online. Isn't it genius for a hot day? Trick is to not freeze the iceberg lettuce too long. Cut into wedges, zip lock it, then freeze for no more than 1-1/2 hours, otherwise it gets funky. The dressing is my own recipe I made up..enjoy!!! XO

        Reply

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