Fully Loaded Wedge Salad
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Fully Loaded Wedge Salad

with Creamy Chive Dressing and Crumbled Bacon

This classic wedge salad is crisp and refreshing on a hot summers day and loaded with all your favourite toppings like crispy bacon, pickled shallot and a creamy chive dressing. Dig in with a knife and fork for a fun customizable bbq dinner side!

Allergens:
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

/ serving 2 people

1 unit(s)

Iceberg Lettuce Head

100 g

Bacon Strips

7 g

Chives

1 unit(s)

Sour Cream

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

2 unit(s)

Tomato

1 unit(s)

Shallot

2 tbsp

White Wine Vinegar

(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)

Not included in your delivery

¼ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories370 kcal
Fat32 g
Saturated Fat9 g
Carbohydrate15 g
Sugar9 g
Dietary Fiber4 g
Protein8 g
Cholesterol45 mg
Sodium580 mg
Trans Fat0.1 g
Potassium650 mg
Calcium75 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Small Bowl
Measuring Spoons

Instructions

1
  • Arrange bacon strips in a single layer on a parchment-lined baking sheet.
  • Roast bacon in the middle of the oven until crispy and cooked through, 8-12 min.**
  • Transfer bacon to a paper towel-lined plate. Set aside to cool.
2
  • Cut tomato into 1/2-inch pieces. Add tomato to a small bowl, then season with salt and pepper.
  • Peel, then finely chop shallots. Add shallot and 1 1/2 tbsp white wine vinegar to another small bowl.
  • Thinly slice chives.
  • Peel outer leaves from iceberg, then discard. Remove stem, then quarter iceberg leaving each wedge intact.
3
  • Combine mayonnaise, sour cream, half the chives, 1/4 tsp sugar and remaining vinegar in a small bowl. Season with salt and pepper, then stir to combine.
4
  • Drain shallot.
  • Divide one iceberg wedge per plate, then drizzle over chive dressing. (NOTE: Use remaining iceberg for a future creation!)
  • Using your hands, crumble bacon pieces over top.
  • Sprinkle tomatoes, shallot and remaining chives over top.
  • Dig in with a knife and fork!