Best 2 Colorado Wedge Salad Recipes

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**Indulge in the Colorado Wedge Salad: A Symphony of Flavors and Textures**

Originating from the Mile High City of Denver, Colorado, the Colorado wedge salad is a timeless classic that has captured the hearts of salad enthusiasts for decades. This iconic dish is a beautiful arrangement of crisp iceberg lettuce wedges, adorned with a plethora of savory toppings that create a symphony of flavors and textures. The foundation of this salad lies in the sturdy iceberg lettuce, cut into generous wedges, providing a refreshing crunch with every bite. Dressed in a creamy, tangy blue cheese dressing, the lettuce leaves are further elevated by the salty, savory crumbles of bacon, the sweetness of ripe tomatoes, the sharp bite of red onions, and the nutty richness of chopped walnuts. Served with a side of buttermilk ranch dressing for those who prefer a milder flavor profile, the Colorado wedge salad is a versatile dish that caters to diverse palates. Its bold flavors, contrasting textures, and visual appeal make it a perfect choice for both casual gatherings and formal occasions.

Here are our top 2 tried and tested recipes!

WEDGE SALAD WITH BUTTERMILK RANCH DRESSING



Wedge Salad with Buttermilk Ranch Dressing image

This wedge salad with homemade buttermilk ranch dressing is just what any dinner needs on the side. It makes a perfect match for a steak dinner date night for two.

Categories     dinner     lunch     salad

Time 20m

Yield 2 servings

Number Of Ingredients 10

1/2 c. mayonnaise
1/4 c. sour cream
1 tbsp. finely chopped fresh parsley
1 tbsp. finely chopped fresh chives, plus more for topping
1 garlic clove
1/2 tsp. kosher salt, plus a pinch
3 tbsp. buttermilk
Black pepper, to taste
1/2 head iceberg lettuce, cut into 2 wedges
2 oz. sharp cheddar cheese, grated

Steps:

  • For the dressing: Combine the mayonnaise, sour cream, parsley, and chives in a medium bowl and stir until smooth. Finely chop the garlic, then sprinkle with a pinch of salt. Smash the garlic with the flat side of a knife until it becomes a paste, then add it to the dressing. Stir in the buttermilk, 1/2 teaspoon salt, and a few grinds of black pepper. Refrigerate until ready to use.
  • Place each lettuce wedge on a plate. Spoon some of the dressing on top, then sprinkle with the cheese and more chives. Serve the remaining dressing on the side.

WEDGE SALAD



Wedge Salad image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

4 slices applewood-smoked bacon
1 large head iceberg lettuce, cored and sliced into 6 equal wedges
2 medium tomatoes, diced
2 small red onions, thinly sliced
3 tablespoons finely chopped chives
1 1/2 cups buttermilk
1/3 cup sour cream
2 tablespoons chopped chives
2 tablespoons mayonnaise
2 tablespoons chopped fresh parsley
1 teaspoon lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 cloves garlic, finely minced
2 scallions, finely chopped

Steps:

  • For the salad: Preheat the oven to 400 degrees F.
  • Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.
  • For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).
  • Assembly: Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives.
  • Any leftover dressing can be refrigerated for up to 1 week.

Tips:

  • For the best flavor, use ripe, in-season heirloom tomatoes.
  • If you can't find blue cheese dressing, you can make your own by combining mayonnaise, sour cream, blue cheese crumbles, red wine vinegar, Worcestershire sauce, and garlic powder.
  • To make the croutons, cut a baguette into 1-inch cubes and toss them with olive oil, salt, and pepper. Bake at 375 degrees Fahrenheit for 10-12 minutes, or until golden brown.
  • If you don't have time to make homemade dressing, you can use store-bought ranch dressing instead.
  • To add a bit of extra flavor to the salad, you can sprinkle on some crumbled bacon or chopped walnuts.

Conclusion:

The Colorado wedge salad is a classic dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its combination of fresh, crisp vegetables, creamy dressing, and crunchy croutons, the Colorado wedge salad is sure to be a hit at your next gathering.

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