Iceberg Wedge Salad With Bacon, Carrots & Radishes
Recipe: #23625
April 29, 2016
Categories: Salads, Meat Salad, Bacon, Lettuce, Radish, Australian, Easter Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, more
"I just love Iceberg lettuce, we do eat, grow and try different lettuce, but I always have an Iceberg Lettuce in the fridge. I found this recipe in Better Homes and Gardens, from years back. This is such a lovely simple salad with all the flavours of summer. I like to add 4 boiled eggs to this recipe, cut in half, and used to top the salad, but I am posting the recipe as written."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (258.6 g)
- Calories 400.7
- Total Fat - 31.7 g
- Saturated Fat - 7.8 g
- Cholesterol - 46.8 mg
- Sodium - 932.6 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 3.3 g
- Sugars - 5.4 g
- Protein - 17.7 g
- Calcium - 55.9 mg
- Iron - 1.5 mg
- Vitamin C - 9.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Trim stem from lettuce while leaving the core intact and cut the lettuce in quarters, place the wedges on individual serving plates.
Step 2
Arrange bacon, carrots, green onions, and radishes on and around each wedge.
Step 3
In a screw-top jar combine olive oil, vinegar, garlic, salt, and pepper. Cover tightly and shake until combined. Immediately drizzle over salad.
Step 4
Note: For serving ~ Use 1 lettuce wedge plus 2 tablespoons dressing.
Tips
No special items needed.
1 Reviews
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