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!
Wasabi Pea and Beer Nut Brittle is another fun and unusual recipe for all you wasabi pea lovers out there! Enjoy!!
- The ingredient list:
- Kitchen tools and equipment needed:
- Why this recipe works:
- The history of the wedge salad:
- What are the traditional ingredients for a wedge salad?
- Can the wasabi peas be omitted from this recipe?
- Can other lettuce be used to make a wedge salad besides iceberg?
- How long will the homemade blue cheese dressing keep in the refrigerator?
- Can other seeds or nuts be used in place of the sunflower seeds?
- Main courses to serve alongside today's delicious wedge salad:
- Printable Recipe Card
The ingredient list:
*Please note that the exact measurements along with a new "shop the recipe" feature from Instacart is available in the printable recipe card.
- 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!!
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Printable Recipe Card
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!
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.
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Until we eat again, I hope you have a delicious day!