Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Wedge Salad December 28, 2011

Jamie says: With K and Mom working, Dad and I have been tag-teaming dinner. We’ve become a good team. Dad had the idea of a wedge salad with our Mac ‘n’ Cheese with Kale and Shitake Mushrooms dinner. He showed me how to remove the center piece and cut it and I added the frills (aka toppings).

Wedge Salad

Crunchy lettuce, flavorful olives and toppings, and creamy dressing.

The wedge is a fancy and fun way to eat a salad

Wedge Salad

  • 1/2 head iceberg lettuce
  • 1 small vine-ripened tomato
  • dash salt
  • 2 thin slices onion
  • 3/4 cup chickpeas
  • 4 Spanish manzanilla olives stuffed with minced pimiento (green olives)
  • 4 kalamata olives
  • 1/4 cup Caesar Parmigiano yogurt salad dressing (Bolthouse Farms)


  1. To break center out of iceberg lettuce, whack the center on the corner of a clean counter top. Wash head of lettuce and cut in half. Cut one half into fourths, placing each on a separate small plate.
  2. Chop tomato and add salt. Cut onion slices into pieces. Drain and rinse chickpeas.
  3. Decoratively place tomatoes, onion, chickpeas, and both types of olives on salad plates. Drizzle salad dressing on top. Enjoy!
  • Nutrition note: Side salads aren’t only for restaurants. Add one to a meal at home to get in some extra veggies to fill you up a little before your main course.

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