I’m always looking for new and fresh ways to jazz up classic recipes to make them perfect for entertaining family and friends. My new favorite way to serve up a salad course? MINI WEDGE SALADS! I’m so in love with this idea, sounds crazy, but I love all things “mini” or “party sized”.
Last year, I shared 6 of my very favorite Party Salads, and these mini wedge salads definitely need to be added to the list! They’re so cute, and I recently served them up at a Blue and White Backyard BBQ. I love how they look placed on a parchment-lined tray alongside dressing for drizzling.
Let’s take a look at some wedge salad basics, shall we?
WHAT IS A WEDGE SALAD?
A wedge salad is just that. It’s a wedge of classic iceberg lettuce.
HOW DO YOU CLEAN LETTUCE FOR A WEDGE SALAD?
Remove the outer layers of your iceberg lettuce head. Then rinse it under water and pat to dry. Cut into 4 large quarters, then cut again 8-12 mini wedges. You can cut to your size preference.
WHAT TO SERVE WITH A WEDGE SALAD?
Great question! I served up my mini wedge salads with Beef Brisket, but it’s the perfect addition to any piece of grilled meat or entree. Use it as a starter for a pizza night, pasta night, anything really!
Wedge salads are traditionally served with blue cheese dressing, but there are no rules! Love Ranch dressing? Go for it! I do think a creamier dressing works best for a wedge-style salad, however.
WEDGE SALAD TOPPINGS
Here is where you get to be a little creative! You can go with a “BLT” style wedge salad which is commonly seen on restaurant menus. This would include crumbled bacon, tomatoes, and blue cheese dressing. I opted for thinly sliced red onion, thinly sliced radishes, blue cheese crumbles, and lots of fresh herbs from my garden! Use your favorite toppings.
The key to serving up food to guests is make it “easy” or “easier” to serve and eat. Wedge salads can be a little tricky so I save them for seated dinner parties (just say no to trying to walk around with a drink in one hand and eating a mini wedge salad in the other). I do think they’re a PERFECT seated dinner party starter.
Not only for parties, but these mini wedge salads also make a great – and quick – weeknight addition to any meal. I hope you’ll try them soon!
Mini Wedge Salads
- 1 head iceberg lettuce
- 1/2 red onion, thinly sliced
- 3 radishes, thinly sliced
- 1/4 cup blue cheese crumbles
- 1/2 cup blue cheese or ranch dressing
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons chives, diced
- Thoroughly clean and dry iceberg lettuce. Cut into quarters and again into eighths.
- Top each "mini wedge" with red onion, radishes, and blue cheese crumbles.
- Season with salt, pepper, and chives. Serve alongside dressing.
I want to know! What are YOUR favorite wedge salad toppings? Leave me a comment below!
For a few of my other favorite party recipes, check out the links below!