Strawberry Balsamic Wedge Salad
Prep time: 
Total time: 
Serves: 4
A crisp head of iceberg lettuce quartered and then covered in fresh strawberries, chunks of blue cheese, crumbled bacon, chopped pecans, and a sweet honey balsamic vinaigrette.
  • 1 head of iceberg lettuce
  • 1 cup fresh strawberries, washed, hulled, and chopped into ½" pieces
  • 4 slices of lean bacon, cooked and crumbled
  • 4 ounces crumbly blue cheese (feta is delicious here, too)
  • ½ cup chopped pecans
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • ¼ teaspoon salt
  1. Bonk the head of lettuce on the cutting board, core-side down to loosen the core. Flip it over and remove it. Place the head of lettuce under cold running water for about 3 minutes, letting the water flow in through where you removed the core and out between the leaves. Turn the head over, run water over the outer leaves, and then leave it to drain the excess water for a few minutes.
  2. Turn the lettuce back over (removed core-side up) and cut it into quarters. Place each quarter on a plate.
  3. Cover each lettuce wedge with strawberries, bacon, blue cheese (or feta), and pecans.
  4. In a small bowl whisk together the honey and olive oil. Add the balsamic vinegar and whisk until it's combined. Stir in the pinch of salt.
  5. Drizzle the dressing over each wedge and serve.
Recipe by Sugar Dish Me at