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A horizontal photo of a Wedge Salad with Wasabi Peas on a brown and green plate with wasabi peas and grape tomatoes as garnish.
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Wedge Salad with Wasabi Peas

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!
Prep Time10 mins
Total Time10 mins
Course: Salad Recipes
Cuisine: low-carb and keto
Servings: 6 servings
Calories: 482kcal


  • 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!



Serving: 1 | Calories: 482kcal | Carbohydrates: 32g | Protein: 17g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 21g | Cholesterol: 33mg | Sodium: 1916mg | Fiber: 5g | Sugar: 9g