By AimeeWimbushBourque Salad
January 30, 2017
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.
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.
quarter, red onion
1/2 cup (125 mL) red wine vinegar
1/2 cup (125 mL) green lentils, rinsed
4 Tbsp (60 mL) olive oil, divided
5-6 oz (150 g) mild blue cheese, room temperature
1 small head of iceberg lettuce
to taste, sea salt and pepper
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