Wedge Salad on a Stick
This wedge salad on a stick recipe is a mini version of the classic wedge salad recipe. Thread lettuce and bacon onto skewers, drizzle with cheesy dressing and serve!
Ingredients
- 1 iceberg lettuce head (small)
- 4 cooked bacon (strips, see note 3)
- black pepper (freshly cracked)
- blue cheese dressing (see note 4)
Instructions
- Rinse the lettuce, cut it in half and discard the outer leaves. Pat dry both halves with paper kitchen towels. Cut each half into 1-inch (2.5 centimeters) slices and then into bite-size pieces.
- Cut the bacon into bite-size pieces.
- Thread lettuce, bacon piece, lettuce and again bacon piece onto each cocktail stick or smaller. Skewer (toothpicks are not long enough for this).
- Place the skewers onto a serving plate and season with freshly cracked black pepper. Drizzle over blue cheese dressing and sprinkle with some crumbled blue cheese.
- Best served fresh!
- Tip: You can also serve the leftover dressing in a bowl and your guests can dip the skewers in it, if they like more sauce.
Notes
- You can sprinkle some crumbled blue cheese over each bite, if you like.
- Freshly cracked black pepper can be substituted with ground black pepper.
- Use any bacon you like. Just make sure it is not too crispy as you will have a hard time cutting it and then threading it. If cooking bacon yourself, make sure not to cook it until it is cooked but not crispy. When ready, place on a few sheets of paper kitchen towel and let the excess fat drip away.
- Blue cheese dressing can be substituted with ranch dressing.
- Count 3-4 pieces per person.
Nutrition
Calories: 28kcal (1%)Carbohydrates: 2g (1%)Protein: 2g (4%)Fat: 2g (3%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 3mg (1%)Sodium: 128mg (6%)Potassium: 83mg (2%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 229IU (5%)Vitamin C: 1mg (1%)Calcium: 18mg (2%)Iron: 0.3mg (2%)
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