chopped wedge salad.

Ah, a Chopped Wedge Salad is like a hybrid between a classic wedge and a chopped salad—crispy, fresh, and loaded with toppings 🥬🥓🧀. Here’s a simple way to make it:

Chopped Wedge Salad

Ingredients (serves 2–4)

Salad Base

• 1 small head iceberg lettuce (or 2–3 cups romaine), chopped into bite-sized pieces

• ½ cup cherry tomatoes, halved

• ¼ cup red onion, finely diced

• ½ cup cucumber, diced

• ½ cup crumbled bacon or cooked bacon bits

• ½ cup shredded cheddar or blue cheese crumbles

Dressing (Classic or Creamy Blue Cheese)

• ½ cup mayonnaise or Greek yogurt

• 2 tablespoons lemon juice or vinegar

• ¼ cup buttermilk or milk

• ¼ teaspoon garlic powder

• Salt & pepper, to taste

Optional toppings

• Croutons

• Avocado slices

• Chives or parsley for garnish

Instructions

1. Prepare the salad base

   • Chop the lettuce into bite-sized pieces.

   • Combine with tomatoes, onion, cucumber, and bacon in a large bowl.

2. Make the dressing

   • Whisk together mayonnaise (or Greek yogurt), lemon juice, buttermilk, garlic powder, salt, and pepper until smooth.

3. Combine

   • Toss the salad with dressing until everything is coated.

   • Sprinkle with cheese and optional toppings.

4. Serve

   • Serve immediately for crisp freshness.

Tips

• For a true wedge feel, you can also cut iceberg into small wedges first, then chop slightly.

• Make the dressing ahead—it keeps well in the fridge.

• Add grilled chicken or shrimp to make it a meal.

If you want, I can give a “restaurant-style wedge salad with creamy dressing and bacon crumbles” that looks fancy but is super easy to make at home.