My kids love wedge salads so I recently whipped up a Mexican wedge salad platter and gave it a Mexican twist instead of my normal go-to wedge salad. This is a fresh, filling, and tasty salad that makes a wonderful quick lunch for our recent extra warm spring weather. Serve topped with chives, more black pepper, flaky salt, and the remaining dressing on the side.Crisp iceberg wedges topped with avocado, tomatoes, grilled corn, crumbled bacon, fresh cilantro, cotija cheese, and toasted pepitas, and drizzled with creamy cilantro lime dressing on top.Scatter tomatoes and bacon bits, if using, over each wedge. Drizzle a generous spoonful of dressing over each wedge.Drizzle each wedge with the tablespoon of lemon juice and season with salt and pepper. Slice both heads of the iceberg through the core into quarters.(Strain any cooled rendered bacon fat from the skillet into an airtight container and store in the refrigerator for up to 3 months.) Once cooled, crumble the pieces more if you’d like, or just leave them as is. Use a slotted spoon to transfer the bacon pieces to a paper-towel-lined plate. Turn the heat to medium and cook the bacon pieces until crisp, stirring occasionally, 6 to 8 minutes.
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