Iceberg Wedge Salad

There’s not a lot to making a salad.  Just some chopped up veggies and a dressing.  But there’s something delicious about a light and healthy salad – the crunch of the vegetables and a nice creamy, tangy dressing.  The other day KB requested I make an iceberg wedge salad for dinner.  I’ve seen a lot of different variations of the iceberg wedge salad.  I normally don’t buy iceberg lettuce because I’m more of a fan of butter lettuce.  But I do like a good iceberg wedge salad.  It’s so simple and easy to make.  Normally I see the iceberg wedge salad with some type of crumbled cheese, bacon and a creamy dressing.  I happened to have both crumbled goat cheese and feta cheese in my refrigerator, so I used the goat cheese in my salad and the feta cheese in KB’s salad.

Here’s what I did.

Cored the iceberg lettuce and quartered.


Mixed all the ingredients for the dressing in a jar.


Put the iceberg on a plate, sprinkled with chopped bacon, crumbled cheese and dressing.



1 head of iceberg lettuce
crumbled cheese (any type – I used goat cheese and feta cheese.  Blue cheese would also be good)
a few strips of bacon – cooked and chopped

1/2 cup sour cream
1/2 cup buttermilk
2 T apple cider vinegar
1/2 teaspoon cayenne pepper (can omit – but this added a nice bit of heat)
2 Tablespoons parsley – chopped
2 Tablespoons green onions chopped
2 teaspoons oregano – chopped or you can use dried

Quarter and core the iceberg lettuce.  Sprinkle with crumbled cheese and chopped bacon.  Mix all ingredients for dressing in a jar.  I used a jar because I think shaking the jar is pretty easy.  But you could certainly combine all dressing ingredients in a bowl.  Pour over iceberg salad and serve.

Feel free to add or subtract or change any of the ingredients in the salad!