Russian Wedge Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 436
- Total Fat
- 43
- Saturated Fat
- 9
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 84
- Sodium
- 525
- Total: 35 min
- Active: 30 min
Ingredients
Salad:
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
Directions
- 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.
- 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.
- Divide the iceberg wedges among 6 salad plates, spoon the Russian dressing over the tops, then garnish with crumbled bacon and chopped tomato.