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Chopped Wedge Layer Salad

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  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


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.



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


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.


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