Wedge Salad Bites
These easy wedge salad bites turn classic steakhouse flavors into a single-serve party appetizer. Crisp iceberg wedges get topped with a creamy blue cheese mixture, crispy bacon, and diced tomato, all on a toothpick.
Servings: 16 pieces
Equipment
- Toothpicks, for serving
Ingredients
- 1 head iceberg lettuce
- 3/4 cup plain Greek yogurt
- 1 cup blue cheese or gorgonzola crumbled
- 1 tsp black pepper
- 1 tsp dried parsley
- 6 cherry tomatoes finely diced
- 1/2 cup crumbled cooked bacon
Instructions
- Cut the head of iceberg into quarters, then slice each quarter into smaller bite-sized wedges. Push a toothpick through the core end of each to hold the leaves together.
- In a small bowl, mix the Greek yogurt, crumbled blue cheese, black pepper, and parsley until well combined.
- Spoon a small amount of the topping onto each wedge, then top with diced tomatoes and crumbled bacon.
Notes
- Dry the lettuce thoroughly. Excess water thins the topping and makes the bites soggy. A salad spinner or paper towels both work.
- Make-ahead. Prep the components up to 24 hours ahead and assemble right before serving.
- Storage. Assembled bites don't keep well. Store extra topping and bacon separately in the fridge for up to 3 days.
- Dressing swap. Use traditional blue cheese, ranch, green goddess, or balsamic dressing in place of the yogurt mixture for a different flavor direction.
- Optional add-ins. Diced red onion, fresh chives, or crumbled hard-boiled egg are all classic wedge salad toppings that work well here.
Nutrition
Calories: 57kcal | Carbohydrates: 2g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 211mg | Potassium: 85mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 272IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 0.2mg
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