Nancy's Russian Wedge Salad
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Recipe courtesy of Nancy Fuller

Russian Wedge Salad

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



Russian Dressing:


  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.