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:
Milk
•Mustard
•Egg
•Sulphites

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

(Contains Milk)

2 tbsp

Mayonnaise

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

2 unit(s)

Tomato

1 unit(s)

Shallot

2 tbsp

White Wine Vinegar

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

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories410 kcal
Fat34 g
Saturated Fat10 g
Carbohydrate20 g
Sugar12 g
Dietary Fiber6 g
Protein11 g
Cholesterol55 mg
Sodium620 mg
Trans Fat0.1 g
Potassium800 mg
Calcium100 mg
Iron2.3 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

Cook bacon
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!