Iceberg Wedge and Balsamic Vinaigrette Recipe

Iceberg Wedge and Balsamic Vinaigrette Recipe

  • 1 head Tanimura & Antle® iceberg lettuce
  • 1/2 sliced red bell pepper
  • 1/2 sliced yellow bell pepper
  • 1/2 sliced red onion
  • 4 ounces feta cheese, crumbled
  • 1 (6 ounce) package sliced almonds
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • Dressing Ingredients:
  • 1/2 cup balsamic vinegar
  • 1 cup olive oil
  • 3 tablespoons fresh chopped basil
  • 4 cloves chopped garlic
  1. Cut lettuce into 6 wedges. Rinse and wrap in paper towels to remove moisture.
  2. Combine ingredients for dressing, mix well, set aside.
  3. Put almonds, sugar and cinnamon in a non-stick pan over medium heat.
  4. Saute until almonds are slightly brown and sugar dissolves. Be careful not to burn. Allow almonds to cool.
  5. Top lettuce wedge with dressing.
  6. Garnish with almonds, bell peppers, onion and feta.
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