Wedge Salad with Shiitake Bacon & Blue Cheese Dressing

Most wedge salads contain bacon, but to really dial up the vegetables, we’ve swapped it with shiitake mushrooms roasted until just crisp.
Wedge Salad with Shiitake Bacon & Blue Cheese Dressing recipe

Wedge Salad with Shiitake Bacon & Blue Cheese Dressing

  • Duration
  • Prep Time
  • 4Servings



  • ½ cup full-fat sour cream

    ¼ cup extra-virgin olive oil

    2 oz blue cheese, crumbled

    2 tbsp white wine vinegar

    2 tbsp avocado oil mayonnaise

    1 tsp coconut aminos

    ¼ tsp each garlic powder and ground black pepper

    ⅛ tsp sea salt


  • 8 oz shiitake mushroom caps, thinly sliced

    3 tbsp avocado oil

    ¼ tsp sea salt


  • 1 head iceberg lettuce, quartered

    1 cup halved cherry or grape tomatoes


1. Make dressing: In a small bowl, whisk together all ingredients. Cover and refrigerate until serving.

2. Make bacon: Preheat oven to 400ºF; line 2 large baking sheets with parchment. In a large bowl, toss mushrooms, oil and salt. Spread on baking sheets in a single layer and roast until browned, stirring once or twice, switching baking sheets top to bottom, and removing pieces as they brown, 20 to 25 minutes.

3. Make salad: Place an iceberg quarter on each of 4 plates. Top with tomatoes, dressing and shiitake bacon.

Nutrition Information

  • Serving Size: ¼ of recipe
  • Calories: 411
  • Carbohydrate Content: 11 g
  • Cholesterol Content: 32 mg
  • Fat Content: 39 g
  • Fiber Content: 3 g
  • Protein Content: 7 g
  • Saturated Fat Content: 9 g
  • Sodium Content: 437 mg
  • Sugar Content: 5 g
  • Monounsaturated Fat Content: 24 g
  • Polyunsaturated Fat Content: 4 g