Go Back
–+ servings
wedge salad on white plate with tomatoes and dressing

Iceberg Wedge Salad with Pomegranate Glaze

A classic iceberg wedge salad recipe gets elevated with a delicious and tangy pomegranate molasses glaze.
Print Recipe Pin Recipe
Prep Time: 5 minutes
Cook Time: 2 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American
Servings: 4 people
Calories: 418kcal
Author: Marwin Brown

Ingredients

For the Glaze

  • ½ cup Pomegranate Molasses

For the Dressing

  • ¼ cup Olive Oil
  • 1 ½ cups Greek Yogurt
  • 2 tablespoons Chipotle Adobo Sauce
  • 1 small Lime Juiced
  • ½ teaspoon Paprika
  • ¼ teaspoon Dried Oregano
  • 3 cloves Fresh Garli minced
  • 1 teaspoon Fresh Parsley chopped

For the Salad

  • 1 head Iceberg Lettuce cut into quarters
  • ½ cup Cherry Tomatoes halved
  • ¼ cup Bleu Cheese Crumbles
  • 1 large Cucumber sliced into half moons
  • ¼ pound Thick Cut Bacon or Ham Hocks cubed

Instructions

Make the Glaze

  • Place the pomegranate molasses in a small bowl or ramekin. Set aside.

Make the Salad Dressing

  • In a separate bowl place all the salad dressing ingredients and mix until well combined. Set aside.

Assemble the Salad

  • Cut the bacon into small pieces. Fry in a cast-iron skillet and drain on a paper towel-lined plate.
  • Preheat oven broiler to 450 degrees F.
  • Place wedges on a parchment paper-lined baking sheet. Brush the lettuce wedges cut side with the glaze.
  • Broil the wedges on middle rack for one minute. Add more glaze and broil for another minute. Remove and place each of the wedges on individual plates.
  • Drizzle the dressing over the lettuce wedges and top with the cucumbers, cherry tomatoes, and crumbled blue cheese. Garnish with fresh parsley.

Video

Notes

Be selective when choosing your lettuce. For the best salads, start with fresh crunchy iceberg lettuce. There should be no browning appearing on the lettuce. Make the salad
Remove any wilted leaves, then use a sharp knife to cut the remaining lettuce into quarters. - When cutting the lettuce, make sure to cut it into even wedges so they all cook evenly.
I prefer crispy bacon with a little bit of chew, but cut and cook to your desired preference.
This time around I substituted smoked ham hocks in place of smoked bacon bits. I simply cut cubes from the hocks and fried them as I normally do the bacon.
The glaze is a fun way to take a wedge salad to the next level with little effort. This is basically taking a classic wedge salad recipe and modernizing it with a simple ingredient.
Of course you could use a store-bought blue cheese dressing or ranch dressing for that matter, but why not make your own homemade dressing!
Other delicious toppings include red onion, croutons, etc.
Serve immediately for best results. To avoid soggy salad, wait to dress the salad until just before serving.
If you don't have pomegranate molasses, honey, agave nectar, or maple syrup can be used as substitutes.
And if you don't have Greek yogurt, plain yogurt, vegan yogurt, or sour cream will all be fine substitutes.
Pair this wedge salad with lamb chops, beef short ribs, or a fancy steak dinner.
 

Nutrition

Calories: 418kcal | Carbohydrates: 23g | Protein: 14g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.04g | Cholesterol: 29mg | Sodium: 1860mg | Potassium: 370mg | Fiber: 1g | Sugar: 15g | Vitamin A: 376IU | Vitamin C: 13mg | Calcium: 165mg | Iron: 1mg
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!