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Iceberg Wedge Salad with Bacon, Carrots, and Radishes

Makes: 4 servings
Serving size: 1 wedge plus 2 tablespoons dressing
Start to Finish 15 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 232,
  • Fat, total (g) 19,
  • chol. (mg) 13,
  • sat. fat (g) 4,
  • carb. (g) 10,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 5,
  • pro. (g) 6,
  • vit. A (IU) 8163,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 473,
  • Potassium (mg) 457,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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