I bet you can’t guess why I love salads so very much. The number one reason, among many others, is how much I love that you can add in all sorts of funky ingredients and the flavor combinations can be such an unexpected but extremely pleasant surprise. Wedge salads are one of my very favorites to prepare.
You can’t go wrong with a classic wedge salad. They are inexpensive (iceberg lettuce is one the the least expensive lettuce varieties), so simple to throw together and can be topped with any fruit, veggie, cheese and/or croutons that your heart could desire. However, I bet you have never tried it with fresh pomegranate seeds, have you? You have got to try it!
Ingredients:
cold crisp iceberg lettuce, cut into wedges (hence, wedge salad 
)
crispy bacon crumbles (you can purchase crumbled bacon, but I like oven baked bacon the best)
thinly sliced red onion
blue cheese crumbles
fresh ripe grape or cherry tomatoes
your favorite blue cheese or similar salad dressing
and for the twist: pomegranate seeds
Instructions:
To make a wedge, prepare each of your ingredients separately and assemble together right before serving.
Here’s a quick tip for peeling pomegranates – peel them underwater! This tip is a lifesaver when it comes to clean up. Underwater the seeds fall to the bottom of the bowl and the rest floats on the top of the water making it easy to dump out the water leaving the seeds at the bottom.
What are your favorite wedge salad toppings?
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