Iceberg Wedge Salad With Bacon, Carrots & Radishes Recipe

Cooking Directions

• STEP 1.Start by washing and drying the iceberg lettuce. Cut it into wedges and arrange them on a serving platter.
• STEP 2.Cook the bacon until crispy and crumble it into small pieces.
• STEP 3.Peel and grate the carrots. Thinly slice the radishes.
• STEP 4.Sprinkle the bacon, carrots, and radishes over the lettuce wedges.
• STEP 5.In a small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, salt, and pepper to make the dressing.
• STEP 6.Drizzle the dressing over the salad just before serving.
• STEP 7.Serve the salad immediately and enjoy!

Cooking Tips

• Make sure to dry the lettuce thoroughly after washing to prevent the dressing from becoming watery.
• For extra flavor, you can add some crumbled blue cheese or chopped tomatoes to the salad.
• If you prefer a lighter dressing, you can use Greek yogurt instead of sour cream.

Storage and Serving

• This salad is best served immediately after assembling to maintain its crispness.
• If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator.
• The salad can be stored for up to 2 days, but the lettuce may lose some of its crispness.