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°F for 18 to 21 minutes, until crisp-cooked. Drain well on paper towels.

Iceberg Wedge Salad with Bacon, Carrots, and Radishes
Photo: Blaine Moats
Total Time:
15 mins


  • 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

  • ¼ cup olive oil

  • ¼ cup red wine vinegar

  • 3 cloves garlic, mashed

  • ¼ teaspoon salt

  • ¼ teaspoon coarse ground black pepper


  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 (per serving)

232 Calories
19g Fat
10g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 232
% Daily Value *
Total Fat 19g 24%
Saturated Fat 4g 20%
Cholesterol 13mg 4%
Sodium 473mg 21%
Total Carbohydrate 10g 4%
Total Sugars 5g
Protein 6g
Vitamin C 9.4mg 47%
Calcium 50.5mg 4%
Iron 1.3mg 7%
Potassium 457mg 10%
Folate, total 56.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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