Recipe by
View All
Share this recipe
In a food world where kale is king, I still adore a well-dressed wedge salad, so consider this my attempt to bring it back to the table in 2017. My version is loaded with tangy lentils, crunchy pickled onions, and a creamy blue cheese dressing. You can add crumbled bacon or croutons for a really dressed up version, but I keep things simple with just a few ingredients. You can serve this salad as a side or on its own, as the lentils really round out the salad into a nourishing dish perfect for a meal.
Ingredients
Directions
Nutrition
Aimée Wimbush-Bourque is a Montreal award-winning food writer and cookbook author. She is mother to three children, two cats, and six brown hens and is passionate about family food culture, world travel, and modern-day homesteading. She writes at Simple Bites (www.simplebites.net) and her second cookbook, The Simple Bites Kitchen, will be released in Fall 2017.