A good wedge salad {in my opinion} can’t be beat.  Cool and crisp iceberg lettuce is piled with toppings.  While the classic is always good, I decided to give it a Mexican twist.  Not only are the ingredients fun and festive but the homemade dressing is SO DELICIOUS!  The best part is that it the dressing only requires 4 ingredients.  The other toppings can be adjusted to what your friends and family like but no matter what you put on your Fiesta Wedge Salad…it will be everyone’s new favorite.

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Do you love a good summer side dish?  Try these…Mexican Street Corn Skillet, Caprese Tart and Broccoli Salad with Poppyseed Dressing.

The simple lazy part of me likes the wedge salad because it doesn’t require any lettuce chopping.  Cutting a head of iceberg lettuce into 4 pieces takes no time.  Plus, I love taco salad!  My sweet aunt Barb makes the most wonderful taco salad in the history of ever!  She brings it to all of our holiday functions.  It is definitely a family favorite.  This Fiesta Wedge Salad was inspired by that one.

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How to cut a Wedge Salad

To make it, prep the head of lettuce by taking out the core.  I just took a knife and cut it out.

Then take the same knife and cut it into 4 equal wedges.

Assembling Fiesta Wedge Salads

The dressing is really what brings the whole salad together.  Combine mayonnaise, ketchup, taco seasoning and a little milk {to thin it out}.  Whisk and it is ready to go.

Drizzle dressing on top of lettuce wedges.

Top with shredded cheese.  I used Colby Jack but whatever you have on hand would work great.

Diced tomatoes come next.  If you don’t have them, then use salsa.

A few leaves of cilantro not only give the salad a bright green color but also great flavor.

For added crunch, top with tortilla strips.  I usually buy them at the store next to the croutons but our Safeway was out.  So, I took corn tortillas and cut them into strips.  Then I baked them at 400 degrees for 4-5 minutes or until brown.

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The last topping is olives.  My husband loves olives but if your family isn’t an olive lover than diced avacado would also be tasty.

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This is on my menu for Cinco de Mayo but I also can’t wait to serve it this summer.  It will be perfect served next to grilled chicken or steak.  Come on sunshine and blue skies!  You have teased us for a few days and I am ready for you to stay a while.

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Fiesta Wedge Salad

The traditional wedge salad is given a Mexican twist with a delicious homemade dressing and fiesta toppings.

Course Salad, Side Dish
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 wedges

Ingredients

  • 1 head iceberg lettuce
  • 1/4 cup shredded cheese {I used Colby-Jack}
  • 1 small tomato {diced}
  • 20-30 leaves cilantro
  • 1 small can sliced olives
  • 1/2 cup tortilla strips {see notes}

Dressing

  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp taco seasoning
  • 1 tsp milk {to thin out dressing}

Instructions

  1. Remove any outer leaves from the lettuce that look brown or discolored.  Take a small knife and cut the core of the lettuce from the bottom of the lettuce.  Cut the head of lettuce into quarters.

  2. In a bowl combine dressing ingredients and whisk until combined.

  3. To assemble salads, drizzle top of each wedge with salad dressing.  Top with shredded cheese, chopped tomato, cilantro leaves, olives and tortilla strips.  Serve immediately.

Recipe Notes

*If you choose to make your own tortilla strips, cut a couple of tortillas into small and thin strips.  Put onto a baking sheet that has been sprayed with non-stick spray.  Then spray the top of the tortilla strips with non-stick stray and sprinkle with kosher salt.  Bake at 400 degrees for 4-5 minutes or until golden brown.

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