This easy recipe for chopped wedge layer salad is made with chopped iceberg lettuce and ranch dressing. It is a healthy option for parties and barbecues. This is the best wedge salad variation made without blue cheese.
Wedge salads are a popular light meal and this option makes them easy to serve to a crowd. Instead of individual wedges of iceberg lettuce it is chopped and layered. I used my Gluten Free Homemade Ranch to top this salad.
You may also enjoy my Gluten Free Pesto Pasta Salad, this Gluten Free BLT Pasta Salad or my Gluten Free Green Goddess Pasta Salad. All are great summer lunch options!
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Instructions
This is the easiest salad to put together! I've variated from a classic wedge salad and added beans, onion, tomato and cheese. You can omit any of these ingredients, but they make for a delicious salad.
I used a glass trifle serving bowl for this salad, but you could use any large serving bowl. This clear serving bowl would also be really pretty.
Simply chop up the lettuce, onion and tomato. Then drain and rinse the beans. Shred the cheddar cheese and then layer all of the ingredients into the bowl. Top with my Homemade Ranch Dressing or a dressing of your choice. Refrigerate until ready to serve.
Substitutions
- Black Beans - you can omit the black beans, use kidney beans or another bean of your choice to add some protein to this recipe.
- Sweet Onion - you can use a white onion, yellow onion or red onion in this recipe.
- Roma Tomatoes - vine ripened tomatoes or cherry tomatoes cut in half would also work nicely.
- Cheddar Cheese - you can omit the cheese all together or you could substitute with Monterey Jack cheese or another variation of cheese.
Supplies
Frequently Asked Questions
Remove the outer leaves and any brown spots from the head of iceberg lettuce. Cut the core and stem from the head of lettuce. Rinse the lettuce under cold water and flip with the open core facing down to let drain. Shake any excess water off.
On a cutting board cut the head of lettuce in half. Slice the half into long rows and then chop those into squares. Repeat for the second half. If there is still too much water from rinsing place the chopped lettuce in a salad spinner to dry.
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Chopped Wedge Layer Salad
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This easy recipe for chopped wedge layer salad is made with chopped iceberg lettuce and ranch dressing. It is a healthy option for parties and barbecues. This is the best wedge salad variation made without blue cheese.
Ingredients
1 head Iceberg Lettuce, cleaned and chopped
15.5 ounce can Black Beans, drained and rinsed
1 large Sweet Onion, chopped
4 Roma Tomatoes, seeded and chopped
2 cups Cheddar Cheese, shredded
1 cup Ranch Dressing
Instructions
Clean and chop the lettuce, onion and tomatoes. Shred the cheddar cheese. Make my gluten free ranch dressing or use store bought ranch dressing.
In a trifle serving bowl or large serving bowl add the chopped lettuce, the beans, the chopped onion, the chopped tomatoes and the shredded cheese in layers. Top with ranch dressing.
Serve immediately or refrigerate after assembly for up to 4 hours.
Notes
Since the dressing is already on this salad it will get soggy if left in the refrigerator for too long.
- Prep Time: 15 minutes
- Category: Side Dish, Salads
- Method: Chopped
- Cuisine: Gluten Free
Storage
The ingredients for this salad can be chopped up ahead of time. You can either store them separately in sealed containers in the refrigerator or place the lettuce, beans, onion and tomatoes in the trifle dish. Wait to add the cheese and dressing until right before serving so the salad doesn't get soggy.
Once the dressing has been added the salad is only good for a day. If you have leftovers you can place them in an air tight container in the refrigerator, but they will only be good for about 24 hours.
