Wedge Salad with Bacon

Wedge Salad with Bacon

Have you ever ordered a wedge salad at a restaurant? Many fancy restaurants charge a pretty penny for this salad. Luckily you can easily make it on your own – and in less than 30 minutes.

Wedge Salad with Bacon
Nutrition Information
  • Serves: 4 servings
  • Serving size: 1 container
  • Calories: 145.89
  • Fat: 8.55 g
  • Saturated fat: 1.88 g
  • Trans fat: 0.02 g
  • Carbohydrates: 10.56 g
  • Sugar: 7.45 g
  • Sodium: 495.08 mg
  • Fiber: 2.57 g
  • Protein: 8.50 g
  • Cholesterol: 25.35 mg
Prep time: 
Cook time: 
Total time: 
Photo Courtesy of Kristen Massad
  • Nonstick cooking spray
  • 2 ounces lean turkey bacon (35 calories per slice)
  • 1 head iceberg lettuce, cut into 4 wedges and stem cut off of each wedge
  • 2 cups cherry tomatoes
  • 2 teaspoons capers, drained
  • ½ cup Lighter Parmesan Dressing (Recipe under Salads)
  1. Coat a medium skillet with cooking spray and place it over medium heat until hot. Add the turkey bacon and cook until crispy, about 10 to 12 minutes, frequently turning. Transfer the bacon to a paper towel-lined plate. Set aside to cool for 10 minutes and then chop.
  2. In each of 4 containers, place 1 wedge of lettuce, ½ cup tomatoes, one-quarter of the chopped bacon, and ½ teaspoon capers. Spoon 2 tablespoons of dressing into each of 4 small containers. Store containers, covered, in the refrigerator for up to 4 days. Pour dressing over salad before eating.



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