ICEBERG WEDGE SALAD -VEGETARIAN
Iceberg Wedge Salad is a delicious, healthy way to enjoy crisp and crunchy lettuce. The classic wedge salad has a topping of bacon crumbles, onion and tomatoes with a generous drizzle of blue cheese dressing. My version of the Iceberg Wedge Salad is different- a vegetarian one.
Ingredients
- 1 medium iceberg lettuce
- 1 cup Ranch Salad Dressing
- ½ cup pecan nuts roasted
- ½ cup dried cranberries chopped
- ¼ cup pumpkin seeds roasted
- ½ cup feta crumbled
- 2-3 tbsp fresh parsley chopped
- 1 tsp red chilli flakes
- ½ tsp salt
- 1 tsp black pepper powder
Instructions
- Wash the lettuce under cold water.
- Wrap the head of lettuce in a kitchen towel so it absorbs the water.
- With the stem upwards, cut the lettuce into half using the stem as a guidance.
- Cut each half into halves. You will have 4 wedges.
- At this point can chill the lettuce wedges till required.
- Roast the pecans in the microwave oven for 2 minutes. Alternately roast them in a wide pan over low heat for 2-3 minutes.
- Chop the pecans roughly into smaller pieces.
- Roast the sunflower seeds in the microwave oven for 1 minute. Alternately roast them in a wide pan over low heat for 1-2 minutes.
- Chop the dried cranberries into halves.
- Chop the parsley finely.
- Arrange the wedges of the iceberg lettuce on 4 side plates.
- Drizzle it with the Ranch Dressing.
- Divide the crumbled feta between the four wedges. Add on top of the dressing.
- Add the chopped cranberries, pecans, pumpkin seeds, dividing it equally between the 4 wedges.
- Sprinkle some salt, pepper and red chilli flakes if using any.
- Add the chopped parsley.
- Iceberg Wedge Salad is ready.
Notes
- The quantity of cranberries, pecans, feta,pumpkin seeds dressing is a rough guidance. Add or reduce the quantity according to your preference.
- Check the above written post for more topping suggestions.
- Make sure the lettuce is crispy and fresh without any worms.