Chipotle Tomato Mini Wedge Salads – a flavorful fun update to a crisp classic! Mini Wedges are a hit at parties, or a random pizza night.
It is no secret that I love iceberg lettuce.
It gets a bad rap for being void of nutrition and flavor, but I love its crunch in a salad or a sandwich.
We stayed at our new place for the first time last night. As we are still in packing mode and haven’t yet scheduled the movers, we camped on the floor in a mountain of air mattress, blankets, and Basil Pup.
We ordered pizza and I snagged the iceberg from our old fridge to make appetizer size wedge salads, with extra crunch.
Chipotle Tomato Mini Wedge Salads
dairy and egg free, vegan
makes two wedges or four mini wedges
INGREDIENTS:
1/2 head iceberg lettuce
1/4 – 1/3 cup chipotle tomato dressing (recipe follows)
(vegan) bacon bits
roasted almonds, chopped
sea salt, black pepper to taste
INSTRUCTIONS:
Wash and dry lettuce, removing outer layer. Chop into halves or quarters, arrange on plates or serving tray. Top with 1-2 tablespoons dressing, sprinkle with roasted almonds, bacon, salt and pepper.
Chipotle Tomato Dressing
INGREDIENTS:
2-3 chipotle peppers (from canned in adobo)
2-3 Roma tomatoes
1 tablespoon tomato paste
1/4 cup mayonnaise (vegan)
pinch sea salt
INSTRUCTIONS:
In food processor, puree chipotle peppers, tomatoes and tomato paste. Combine chipotle puree with 1/4 cup mayonnaise (more or less to taste) and sea salt. Double recipe for leftovers – store covered in refrigerator.
These triple crunch wedges are perfect for a party appetizer – you can almost eat it with your hand – we did! Cool, crisp and refreshing, this is a great summer salad!
printable recipes:
- ½ head iceberg lettuce
- ¼ - ⅓ cup chipotle tomato dressing (recipe follows)
- (vegan) bacon bits
- roasted almonds, chopped
- sea salt, black pepper to taste
- Wash and dry lettuce, removing outer layer.
- Chop into halves or quarters, arrange on plates or serving tray.
- Top with 1-2 tablespoons dressing, sprinkle with roasted almonds, bacon, salt and pepper.
- 2-3 chipotle peppers (from canned in adobo)
- 2-3 Roma tomatoes
- 1 tablespoon tomato paste
- ¼ cup mayonnaise (vegan)
- pinch sea salt
- In food processor, puree chipotle peppers, tomatoes and tomato paste.
- Combine chipotle puree with ¼ cup mayonnaise (more or less to taste) and sea salt. Double recipe for leftovers – store covered in refrigerator.
Julia says
March 24, 2015 at 12:17 pmi went to The Keg for a birthday celebration last night and I was mighty impressed with their Wedge Salad. As a vegan I didn’t eat the bacon and bleu cheese topped salad, but I went home with a desire to create a vegan version. Trolling through Pinterest for ideas, I came across your recipe for the mini wedge salads. I am making this for supper tonight! Love the combo of crunchy iceberg lettuce and chipotle dressing. Yum! Thanks!
Kristina Sloggett says
March 26, 2015 at 11:04 pmthe wedge salad is one of my favorites! so happy you found this, I need to make more soon. hope you enjoyed, Julia – cheers!
Deb McBain says
January 23, 2015 at 11:38 amjust made this and it is quite tasty and so easy. I will definitely make it again but I think next time I will seed the tomatoes before blending. I don’t care for the texture of the tomato seeds in this. I will serve this on wedges with grated cheddar along with bacon and sunflower seeds. Next time I may try blending cheddar cheese into it to make it Tomato Chipolte Cheddar dressing. Extra yum.
Kate says
June 23, 2013 at 2:48 pmHow do you make or buy the dressing?
Kristina Sloggett says
June 30, 2013 at 9:38 pmhi Kate, the dressing recipe is in this post, right below the salad recipe. thanks!
Jaime @ Mom's Test Kitchen says
July 12, 2012 at 2:13 pmThis dressing was delicious! I actually used it as a tomato sauce on top of Caramelized Chicken & Pasta – YUMMMM! Thanks for a great recipe!
spabettie says
July 12, 2012 at 2:29 pmthank you, Jaime! I am so happy you like it! Cheers, Kristina
Rachel @ Following In My Shoes says
May 24, 2012 at 3:41 pmThis looks divine; how spicy is the dressing? I have used chipotles before and know they are pretty hot … Does the mayo tone it down?
spabettie says
May 24, 2012 at 5:30 pmit is spicy, but not overly so. if you aren’t a big fan of spicy, play with the amounts, use less of the chipotle and taste as you go? we love this dressing, to me it’s more flavorful spicy than heat spicy.
…I spent the afternoon making recipes with habaneros, so my perspective could be a little off right now 😉
cookingrookie says
May 23, 2012 at 11:07 amI love this salad! So simple and elegant and pretty! And yummy :-). Got to try this one!
Hannah says
May 6, 2012 at 9:40 amThough it’s rare that I allow myself to indulge, I will admit that I love a good wedge salad, too! Iceberg is just so refreshing, and seriously, it’s not like it’s BAD for you. The hyperbole about how devoid of nutrients such a humble head of lettuce is has gotten way out of control. It’s still a fresh vegetable for goodness sake!
spabettie says
May 7, 2012 at 8:12 pmTHANK YOU for saying this, Hannah! I completely agree, it’s still a great food! I obviously want to eat nutrient dense foods much of the time, but I also like my salads crunchy… 😉
Lillian says
May 4, 2012 at 1:46 pmWhat a cute idea!!! I’ll be trying this! Thanks…I love iceberg too!
Liz (Little Bitty Bakes) says
May 1, 2012 at 5:01 amI’m right behind you on the iceberg lettuce loving train (you know, because that definitely exists). When I eat it, I barely even consider it a veggie serving for the day, but it’s just so refreshing! Plus it can be a great vehicle for tremendous salads… like your little mini wedges! They’re so cute, and I love the thought of eating them alongside pizza. 🙂
Krista says
April 28, 2012 at 9:41 pmI love a good wedge salad! What a perfect meal to celebrate your first night in the new house!