the curry wedge salad
by Katie Webster
May 12, 2015 (updated 10/8/20) Jump To Recipe
Today I have a BIG giveaway and a recipe for this ridiculously yummy iceberg wedge salad with creamy yogurt curry dressing, golden raisins, cashews and bacon. It is a mash-up twist on the Classic Wedge Salad.
I have wanted to make a classic wedge salad with cherry tomatoes and blue cheese dressing for the blog for-like-ever and I decided I’d put it on the calendar for #SaladMonth. I even typed up a hypothesis draft and bought cherry tomatoes and blue cheese. But then I started snoring because that was so boooring!
At least compared to this crunchy, crispy, creamy, curry, sweet and savory, junked-up, mash-up of a salad. I do love the classic wedge. But this salad? This one! This salad makes me want to do an eye-avertingly embarrassingly kooky salad lovin’ dance my people! Can we agree there shall be no sleep-inducing recipes policy during salad month?
This Wedge salad is primal and gluten-free and under 300 calories per serving!
Don’t miss this Ultimate Guide to Lettuce!
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the curry wedge salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: American
Description
Iceberg wedge salad with creamy yogurt curry dressing, golden raisins, cashews and bacon. It is a mash-up twist on the Classic Wedge Salad.
Ingredients
- ½ cup plain non-fat Greek yogurt
- 3 tablespoons avocado oil or organic canola oil
- 1 tablespoon plus 1 teaspoon white vinegar or cider vinegar
- 1 tablespoon honey
- 1 tablespoon curry powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 head iceberg lettuce, loose outer leaves removed
- 4 strips bacon cooked and crumbled
- ½ cup chopped unsalted roasted cashews
- ¼ cup golden raisins
- ¼ cup chopped chives
- 2 tablespoons chopped cilantro
Instructions
- Whisk yogurt, oil, vinegar, honey, curry, salt and pepper in a medium bowl. Set aside.
- Remove core from lettuce head. Cut lettuce into large wedges. Depending on the size of the head you can cut it into quarters or six pieces (and reserve the extra two for another use.) Place wedges cut size up on four plates.
- Drizzle the dressing over the lettuce, dividing evenly. Top wedges with bacon, cashews, raisins, chives and cilantro.
Notes
Sat Fat: 3 g. Protein: 9 g. Fiber: 3 g. Total Carb: 23 g.
Nutrition
- Serving Size: 1 wedge
- Calories: 289
- Fat: 21
I made this last night to serve as the first course of our Indian-style dinner. What a winner! The flavors are well balanced, the toppings are spot on to enhance the dressing, and the visual appeal is special enough to serve as party fare. My husband asked me to make up a second serving for him after our dinner was over. That is high praise! I’ve added this to our salad lineup. Thanks for such a delicious surprise
Awesome twist on that classic wedge. Your salads always inspire me, Katie! Beautiful photos as always!
love this fun spin on the classic wedge Katie, def the right idea to mix things up for summer! x
Thank you Christine. Glad you like it!
Can you believe I’ve never had a wedge salad? I always mean to but then one thing leads to another and it all gets chopped up 😉 Yours is gorgeous!! Almost too pretty to eat!
Now is the time to make that right my friend!
I love crispy lettuce wedge salads – but dang – I’ve never had one with raisins AND cashews and a dressing with curry in it! Only one word comes to mind when I ponder over this recipe and that word is YUM!
You’ll love this one Shashi!
I have never had a wedge salad but after seeing this, i need to change this.
Yes you do! It is the only time I eat iceberg lettuce.