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Russian Wedge Salad

  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 6 servings
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6 slices bacon

1 head iceberg lettuce, cut into 6 wedges

1 tomato, chopped 

Russian Dressing:

1 cup mayonnaise

1 clove garlic 

1 tablespoon minced red onion 

1 tablespoon sweet pickle relish 

1 tablespoon ketchup 

1 tablespoon sweet chili sauce 

2 hard-boiled eggs 

Kosher salt and freshly ground black pepper


  1. Make the salad: Preheat the oven to 375 degrees F. Put the bacon on a baking rack set in a rimmed baking sheet and bake until crispy, 10 to 15 minutes. Cool, then crumble.
  2. Meanwhile, make the Russian dressing: Pulse the mayonnaise, garlic, red onion, pickle relish, ketchup and chili sauce in a food processor until slightly smooth. Add the eggs and pulse a few more times until combined. Season with salt and pepper.
  3. Divide the iceberg wedges among 6 salad plates, spoon the Russian dressing over the tops, then garnish with crumbled bacon and chopped tomato.
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