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Fiesta Wedge Salad

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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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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
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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

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

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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