This retro-inspired Wedge Salad with Wasabi Peas is traditionally delicious, but with an updated twist.
You’re going to love the big, bold flavors with a touch of heat to offset the cool crunch of the lettuce and dressing!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making this updated Wedge Salad is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- iceberg lettuce
- Greek yogurt
- lemon juice
- heavy cream or whole milk (I used heavy cream)
- blue cheese
- wasabi peas
- sunflower seeds (hulled)
- salt and pepper
Kitchen tools and equipment needed:
- chef’s knife
- cutting board
- medium bowl
- measuring cups and spoons
- citrus juicer (optional)
- salad dressing keeper
Why this recipe works:
I’ve done a little bit of flavor updating on a classic retro recipe by adding my personal touch of wasabi peas and sunflower seeds.
The results are delicious with an unexpected punch of flavor and crunch you won’t get from your standard wedge salad!
The history of the wedge salad:
Did you know that the wedge salads date back to 1916 with the first recipe being published in a cookbook called “Salads, Sandwiches, and Chaffing Dish Recipes,” by Marion Harris Neil?
However, the wedge salad didn’t gain its popularity until the late 50s and early 60s.
What are the traditional ingredients for a wedge salad?
Wedge salads are traditionally made with cooked bacon, tomato, iceberg lettuce, and homemade blue cheese dressing.
You’ll notice that in my updated version of the traditional wedge salad I opted not to use bacon and tomato, and went with the wasabi peas and shelled sunflower seeds instead.
Can the wasabi peas be omitted from this recipe?
If you’re not a fan of hot and spicy foods, by all means, leave them out. OR don’t use many. Your call. Your salad.
Can other lettuce be used to make a wedge salad besides iceberg?
Well…sort of, but not really.
The entire reason for calling it a “wedge” salad is because you slice an entire head of iceberg lettuce into wedge shapes and then top those wedges with dressing.
Using any other type of lettuce would really just be called a salad, minus the wedge.
How long will the homemade blue cheese dressing keep in the refrigerator?
You can keep the dressing in an air-tight container for up to 7 days in the refrigerator.
Can other seeds or nuts be used in place of the sunflower seeds?
Yes. Go wild with your favorites.
I happen to love sunflower seeds, and I always have them in my pantry. They’re one of my favorite salad toppers.
Main courses to serve alongside today’s delicious wedge salad:
*Slow-Roasted Baby Back Ribs (shown below)
Cooking these slow-roasted baby back ribs in the oven, or on the outdoor BBQ, you can achieve maximum flavor with minimum ingredients that will ensure great meaty flavor, and quality tenderness.
*Smoky Sweet Bacon Wrapped Chicken Breast (shown below)
This easy dinner recipe for Smoky-Sweet Bacon-Wrapped Chicken Breast will soon become a family favorite. One bite, and you’ll understand why.
*Steak with Bourbon Mushroom Sauce (shown below)
Kick up the flavor of your beef with this incredibly flavorful recipe for Steak with Bourbon Mushroom Sauce. You’ll be savoring every single bite, and licking your plate clean!
*Retro-Inspired Wedge Salad with Wasabi Peas (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s low-carb/keto wedge salad recipe with homemade blue cheese dressing and wasabi peas.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Wedge Salad with Wasabi Peas
- To make the blue cheese dressing:
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- ¼ cup finely diced red onion
- 4 ounces crumbled blue cheese
- 1 tablespoon lemon juice
- ¼ cup heavy cream or milk, or more to your desired thickness.
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the salad:
- 1 head of iceberg lettuce cut into 6 wedge slices
- 1 cup wasabi peas
- ½ cup roasted salted sunflower seeds, hulled
To make the blue cheese dressing:
- In a medium bowl, whisk together the salad dressing ingredients until creamy. Keep refrigerated until ready to serve.
- Cut the iceberg lettuce into 6 wedges and season each wedge lightly with salt and pepper.
- When ready to serve spoon some of the blue cheese dressing over the salad wedges, top with wasabi peas and sunflower seeds.
- Serve and enjoy!
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s delicious low-carb side dish or even main course lettuce salad as much as I’ve enjoyed bringing it to you.
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Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!