Iceberg Wedge Salad with Bacon, Carrots & Radishes

Eliminate the stove-top mess by cooking bacon in the oven. Place strips side by side on a rack in shallow foil-lined baking pan with sides then bake at 400 degrees F for 18 to 21 minutes, until crisp-cooked. Drain well on paper towels.

Iceberg Wedge Salad with Bacon, Carrots & Radishes + enlarge image
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8 users rated this recipe an average rating of 4.0
Makes:
4 servings
Serving Size:
1 wedge plus 2 tablespoons dressing
Start to Finish:
15 mins
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Iceberg Wedge Salad with Bacon, Carrots & Radishes

Ingredients
1
head iceberg lettuce
6
slices bacon, crisp-cooked and halved
3
carrots, thinly bias-sliced
2
green onions, chopped
6
radishes, sliced and/or chopped
1/4
cup olive oil
1/4
cup red wine vinegar
3
cloves garlic, mashed
1/4
teaspoon salt
1/4
teaspoon coarse ground black pepper

Directions

  1. Trim stem from lettuce while leaving the core intact. Cut lettuce in quarters then place the wedges on individual serving plates. Arrange bacon, carrots, green onions, and radishes on and around each wedge.
  2. In a screw-top jar combine olive oil, vinegar, garlic, salt, and pepper. Cover tightly and shake until combined. Immediately drizzle over salad.

Nutrition Facts

(Iceberg Wedge Salad with Bacon, Carrots & Radishes)
    Per serving:
  • 232 kcal cal.,
  • 19 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 13 mg chol.,
  • 473 mg sodium,
  • 10 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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