Tuesday, March 6, 2012

The Wedge Salad

We recently discovered this little bit of brilliance: The Wedge Salad. Apparently it's been around for years; we must just live in a cave. :)

We played around with the recipe to perfect our own preferred level of yumminess, and now we want one with every meal.

The Wedge Salad
Slightly adapted from: Lexie's Kitchen

1/2 Cup Balsamic Vinegar
1/8 Cup Honey
1/4 tsp Kosher Salt
6-8 Strips Bacon
1  Tomato- diced
1 Avocado- chopped
1/2 Cup Cilantro- chopped
1/4 Red Onion- diced
1 head Iceberg Lettuce- quartered
Blue cheese crumbles
Buttermilk Ranch dressing

In a small saucepan combine balsamic vinegar, honey, and salt. Bring to a boil and then reduce heat to simmer into a thick syrup. {This is a little tricky, sometimes it simmers longer than others but boiling for about 30 sec. to start seems to do the trick. Play with it. You want syrup consistency- not liquid}

Brown and crumble bacon; set aside. Prepare remaining produce.

Arrange and top lettuce wedges evenly with a spoonful {or two} of Buttermilk Ranch dressing, tomato, avocado, cilantro, red onion, bacon and blue cheese crumbles. Last, drizzle the top with balsamic glaze.

*To make this a main course, just add some chicken!

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