Diary of a Foodie

Monday, July 7, 2014

Wedge Salad

It's summer. It's hot. It's like 100 degrees everyday. I'm melting. I can't cook in this heat. I've been chowing down a lot on wedge salads. I had leftover dressing from last weeks
 BBQ Bacon Cheese Chicken Sandwich recipe, so I've been repurposing it here. Try it today!

Wedge Salad (makes 6 salads)

1 Head of Boston Lettuce, cut into 6 equal wedges
1 pint grape tomatoes, halved
2 avocados, sliced
1 English cucumber, sliced

Assemble together a wedge of lettuce with grape tomatoes, 1/3 of an avocado, and sliced cucumber. Sprinkle with pepper and serve with Grilled Onion Buttermilk Sauce. Or your favorite dressing.

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