This salad, which seems to be making a comeback, takes me back many years, when it seemed to be one of the only choices for a green salad in the winter and fresh lettuce was restricted to the iceberg variety.
Today, we have many varieties of lettuce and other greens available year-round, but this salad is still a tasty choice.
Enjoy!
Wedge Salad
Ingredients
- 1 head iceberg lettuce
- 8 strips bacon - cooked until crisp and then crumbled
- 2 tomatoes - cored and cut into bite-sized pieces
- 1/2 cup catalina-style dressing
Instructions
- Cut the core out of bottom of the iceberg lettuce. Remove any damaged or rusty outside leaves. Cut the lettuce into 4 or 6 wedges, depending on the size of the lettuce.
- Arrange the iceberg wedge on a serving plate. Drizzle the layers with a small amount of the dressing (homemade or commercial). Place the tomato pieces and crumbled bacon on the wedge and drizzle a little more of the dressing.
Catalina – Style Salad Dressing
A tangy Catalina – Style Dressin
Ingredients
- 6 Tbsp olive oil
- 1/2 Tbsp maple syrup or 1 tsp of sugar
- 2 Tbsp ketchup
- 2 Tbsp red wine vinegar
- 1/2 Tsp Worcestershire sauce
- 1 Tsp Dijon mustard
- 1/2 Tsp salt
- 1/4 Tsp cayenne pepper
Instructions
- Combine dressing ingredients and blend until smooth. Makes about 1/2 cup and will keep in the refrigerator for several days.