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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


  • 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}


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


  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.