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The all-too-often overlooked iceberg lettuce make a spectacular wedge salad. It’s so simple yet very satisfying. The balsamic glaze is what sets this recipe apart and makes it so impressive.
I like to serve wedge salads at casual dinner parties. I just put out several toppings and then let everyone make it their way.
This recipe calls for basic tomato, bacon and green onion, but don’t let that stop you from getting creative. Add just a little bit of diced date for an extra hint of sweetness.
Chopped red and yellow peppers, radishes, shredded carrot, or fresh herbs also work well.
If you are not a blue cheese dressing fan feel free to substitute low-calorie ranch.
How Many Calories and WW Points in this Wedge Salad with Balsamic Drizzle?
According to my calculations, each serving has 120 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
Compare this to the wedge salad served at Outback Steakhouse, which weighs in with a hefty 530 calories and 43 grams of fat. (An independent analysis conducted by Tufts University had it with 1035 calories.) Either way, make it yourself at home and save tons of calories along with your hard earned cash.
How to Make This Wedge Salad, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: If making your own balsamic glaze, combine the brown sugar and balsamic vinegar in a small saucepan. Stir over medium heat for 4-6 minutes, or until thick and syrupy. Remove from heat to cool. (Alternatively use store-bought balsamic glaze.)
Step 3: Cut the lettuce into quarters lengthwise. Remove the core and a small amount of lettuce from each wedge, so you have a slight well. Pour 3 tablespoons of low-fat blue cheese dressing over each wedge.
Step 4: Top each with a 1/4 cup of tomatoes. Sprinkle 2 teaspoons bacon bits and some green onion on each.
Step 5: Slowly drizzle 2 teaspoons of the balsamic glaze back and forth across the salad.
Recipe Notes
- Make your own low-fat blue cheese dressing.
- Use store-bought balsamic glaze in place of making your own.
- If the glaze is too thick, re-warm or add a small amount of water.
- Use baby romaine hearts in place of iceberg lettuce.
Serving Suggestions
- Serve with grilled chicken for extra protein
- Pair with a bun-less turkey burger or your favorite burger
- Enjoy with a flatbread pizza
- For a steakhouse experience try it with grilled steak
- Keep it simple and have a wedge with a baked potato or bowl of soup
If you’ve made this Balsamic Wedge Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Wedge Salad with Blue Cheese and Balsamic Drizzle
Ingredients
- 1/4 cup balsamic vinegar (Alternatively use store-bought balsamic glaze.)
- 2 teaspoons brown sugar
- 1 medium head iceberg lettuce
- 3/4 cup low-fat blue cheese dressing (or any reduced calorie store brand)
- 1 cup tomatoes, chopped
- 1/4 cup green onion, diced
- 8 teaspoons turkey bacon bits
Instructions
- Combine the brown sugar and balsamic vinegar in a small saucepan. Stir over medium heat for 4-6 minutes, or until thick and syrupy. Remove from heat to cool.
- Cut the lettuce into quarters lengthwise. Remove the core and a small amount of lettuce from each wedge, so you have a slight well.
- Pour 3 tablespoons of low-fat blue cheese dressing over each wedge. Top each with a 1/4 cup of tomatoes. Sprinkle 2 teaspoons bacon bits and some green onion on each.
- Slowly drizzle 2 teaspoons of the balsamic glaze back and forth across the salad.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 3 PointsPlus (Old plan) Make your own low-fat blue cheese dressing. Use store-bought balsamic glaze in place of making your own. If the glaze is too thick, re-warm or add a small amount of water. Use baby romaine hearts in place of iceberg lettuce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Eat What You Love: Restaurant Favorites (affiliate link) by Marlene Koch
Thanks for this recipe. It’s so simple and delicious. I will make this one often. The drizzle of balsamic really takes it up a notch.